| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Instructions
- Cook 1/2 cup red quinoa as the label directs. Put 3 shucked ears of corn in a bowl with a few tablespoons of water; loosely cover and microwave until tender, about 3 minutes. Cool, then cut off the kernels. Toss the quinoa and corn with 1 chopped large heirloom tomato, 2 sliced scallions, 3 tablespoons each olive oil and lime juice, 1/2 teaspoon kosher salt and a pinch of cayenne.
Reviews
This side dish is amazing! It’s crisp and refreshing. It’s even better the second and third days as the flavors blend and soak in. This is my new go-to summer picnic salad. Everyone who’s tried it loves it. This recipe is a ‘keep and pass down’ recipe!