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Quinoa, Toasted Corn & Cherry Tomato Salad with Toasted Walnuts & Feta

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Quinoa, Toasted Corn and Cherry Tomato Salad with Toasted Walnuts and Feta

Sweet cherry tomatoes, crunchy cucumbers, smoky toasted corn, toasted walnuts, black olives and feta cheese are tossed together with extra-virgin olive oil, fresh lemon juice, parsley and mint, a tasty and flavorful salad that can be served as a side dish or a nutritious and delicious main dish!

 

Yield

6 servings

Prep

15 min

Cook

15 min

Ready

36 min
Low Cholesterol, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 cups water
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1 cup quinoa
rinsed well
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1 teaspoon olive oil
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1 clove garlic
or as needed, minced
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1 cup corn
fresh or frozen
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8 ounces tofu
baked smoked, 1 package, diced, optional
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1 cup cherry tomatoes
quartered
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1 cup cucumbers
diced
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¼ cup black olives
cored and roughly chopped
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½ cup parsley leaves
freshly chopped
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¼ cup mint leaves
freshly chopped
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1 each chipotle chili peppers
in adobo sauce, finely chopped, or to taste, optional
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cup walnuts
coarsely chopped and toasted
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½ cup feta cheese
crumbled
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3 tablespoons lemon juice
freshly squeezed
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3 tablespoons olive oil, extra-virgin
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salt and black pepper
to taste
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Ingredients

Amount Measure Ingredient Features
473 ml water
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237 ml quinoa
rinsed well
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5 ml olive oil
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1 clove garlic
or as needed, minced
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237 ml corn
fresh or frozen
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231.2 ml/g tofu
baked smoked, 1 package, diced, optional
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237 ml cherry tomatoes
quartered
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237 ml cucumbers
diced
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59 ml black olives
cored and roughly chopped
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118 ml parsley leaves
freshly chopped
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59 ml mint leaves
freshly chopped
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1 each chipotle chili peppers
in adobo sauce, finely chopped, or to taste, optional
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158 ml walnuts
coarsely chopped and toasted
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118 ml feta cheese
crumbled
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45 ml lemon juice
freshly squeezed
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45 ml olive oil, extra-virgin
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1 x salt and black pepper
to taste
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Directions

Bring water and quinoa to a boil in a medium saucepan.

Reduce the temperature to a simmer, cover and cook until the water has been absorbed, 15 minutes, remove from the heat, and let sit for another 5 minutes.

Fluff the quinoa with a fork. Set aside.

Meanwhile heat the olive oil in a medium nonstick skillet over medium high heat.

Add the corn, stirring often, toast the corn for about 10 minutes until the corn turn into brown in spots. Set aside.

Put the quartered cherry tomatoes into a salad spinner, spin a few times to get rid of the excess liquid.

With a melon spoon get rid of the seeds of cucumber, cut into cubes, if still feel too much liquid, use the salad spinner to remove the extra liquid.

In a large bowl, add the corn, tofu if using, tomatoes, cucumber, olives, parsley, mint and chipotle if needed.

Add the olive oil and lemon juice, mix well.

Add the toasted walnuts and feta cheese.

Toss well to combine.

Season with salt and black pepper to taste.

Serve or put in the frige for a couple of hours or overnight, the flavor will be even better.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 252g (8.9 oz)
Amount per Serving
Calories 35955% from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 161mg 7%
Total Carbohydrate 11g 11%
Dietary Fiber 5g 19%
Sugars g
Protein 27g
Vitamin A 18% Vitamin C 123%
Calcium 24% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
 

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