- Quinoa: 1 cup
- Water: 2 cups
- Red/Green Cabbage: 1 cup
- salt: 1 1/2 tablespoon
- Cucmber: 1 large
- Baby Tomatoes: 2 cups, chopped
- Corn kernels: 1/2 can
- Olive Oil: 1/2 cup
- Lemon Juice: 1/4 cups
- Maple Syrup: 3 tablespoons
- Mustard: 1 tablespoon
Sharing this quinoa salad recipe with all of you is a happy experience that is hard to contain for me. I have had all sorts of quinoa salads but the recent one that has risen above all and simply beaten others to dust is this quinoa salad recipe with corn. Well, in order to truly understand my sentiment, you need to know that I sort of have a special connection with corn in other recipes. I had a similar connection with quinoa in the salads. Both are almost like tiny miracles of natural goodness. The sweetness of corn and tenderness cooked quinoa forms for a perfect bite. This certainly is no exaggeration for any food lover.
You can use the canned corn for this recipe; I think they are as good as the fresh ones mostly. Although if you want a more creamy texture, slice off some corn from a corn ear or boil some of the corn in water until it is tender and mashes with slight force of a fingertips. You might think that the look of this quinoa salad recipe after cooking seems a little hot for taste but the softness, tenderness and sweetness of corn is going to offset this aspect in a beautiful way. Anyways, do not be fooled by the look, it is the red cabbage that you are looking at and not red peppers.
Also, we are going to make a sweet dressing which again calms down any chilli that you might add. To bring out the look of this dish to the forefront, use a light colored bowl or dish to serve. Here is my tip when it comes to plating, contrasts always work and combinations not so much. The plate color similar to the way your dish looks can even be slightly off putting unless you plan to cover it with an outreaching base. Always add all the ingredients in a bite size into the salad as the possibility of eating it with a spoon must not be ignored. I thoroughly enjoy this quinoa salad any time of the day and like to have some saved in my refrigerator whenever I feel like craving a snack. Nothing is healthier than indulging into this heavenly tasting bowl of healthy goodness.
This recipe does not load your body up with calories and is minimal in terms of fat. I would say you are going to serve a lot of this to actually make a child feel filled for a long duration of time. But for grown ups like us, this is the perfect way to eat while we watch our weight. This is also a blessing for all the people suffering from high cholesterol levels; this one has no cholesterol at all. So, you can enjoy it without feeling any guilt at all.it provides with a high carbohydrate and medium fiber content and forms for a good meal which you need to replenish your lost energy without feeling any drowsiness. If you cut down or add more into the dressing, the sugar intake will also vary accordingly.
Are you ready to cook this marvel? Here are the steps:
- First mix quinoa and water and put them in an open pan on medium heat for close to 20 minutes. Fluff the quinoa with the help of a fork to get the beautiful shape. Let it cool for 5-7 minutes.
- Rinse the corn kernels and add the tomatoes, cabbage and cucumber to it. Mix this in with the cooled down quinoa.
- Blend the remaining ingredients and drizzle on the dressing to give the final touch to the dish. Mix well with spoons in a large bowl unless the taste is uniform in the bowl.
Serve the salad either in a bowl or a dish plate with extra couple of tomatoes to bite on along with the prepared quinoa salad. Keep the dressing handy to add for more taste.