Blueberry, Corn and Quinoa Salad
- 1½ cups quinoa
- 2 cups corn, cooked
- 2 cups blueberries
- 3 green onions, sliced
- 4 Tbsp olive oil
- 3 Tbsp lime juice
- 2 Tbsp honey
- ½ tsp kosher salt
Prep and Cook
- Rinse quinoa with a sieve under cold water. Combine quinoa and 3 cups of water in a large pot and bring to a boil. Cover and reduce heat to low. Simmer for 15–20 minutes until the water has been absorbed or until soft and tender.
- Pour quinoa into a sieve and run under cold water to cool. Drain and transfer to a bowl. Add corn, blueberries and green onions.
- Whisk together olive oil, lime juice, honey and salt. Drizzle dressing over salad and toss well to combine.
- Serve immediately, or store in refrigerator for up to 4 days.
Nutritional Information Per Serving:
251 Calories, 9.4 g Total Fat, 1.4 g Saturated Fat, 4.3 g Fibre, 36.6 g Carbohydrates, 4.9 g Protein, 207 mg Sodium
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