Blueberry, Corn and Quinoa Salad

Blueberry, Corn and Quinoa Salad

You’ll Need

  • 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

  • 1
    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.
  • 2
    Pour quinoa into a sieve and run under cold water to cool. Drain and transfer to a bowl. Add corn, blueberries and green onions.
  • 3
    Whisk together olive oil, lime juice, honey and salt. Drizzle dressing over salad and toss well to combine.
  • 4
    Serve immediately, or store in refrigerator for up to 4 days.

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