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Preparation time: 5 mins
Cooking time: 5 mins
Total time: 10 mins
Servings: 1
Ingredients:
- 1 cup(s) water
- 1 cup(s) uncooked quinoa
- 1 cup(s) fresh corn kernels (about 2 ears)
- 1 cup(s) cherry tomatoes, halved
- 1 cup(s) finely chopped fresh flat-leaf parsley
- 2 tablespoon chive-infused oil
- 2 tablespoon fresh lime juice
- 2 tablespoon white wine vinegar
- 1 teaspoons salt
- 1 piece garlic clove, minced
Directions:
Combine 1 1/2 cups water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until liquid is absorbed. Remove from heat; let stand 10 minutes. Fluff with a fork.
Combine quinoa, corn, tomatoes, and parsley in a medium bowl. Combine Chive-infused oil and remaining ingredients, stirring with a whisk. Drizzle over salad; toss well to coat.
Let stand 10 minutes before serving.