Quinoa Corn Salad | Happy and Full

Happy and Full

Name: Quinoa Corn Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: O Organics Quinoa, Organic, Tri-Color; Del Monte Kernel Corn, Whole, Golden Sweet; Goya Low Sodium Chick Peas; Organic Cucumber; Signature Farms Cherry Tomatoes, Red, Angel Sweet; Boskovich Green Onions; Ortega Jalapenos, Hot, Diced; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Bragg Organic Raw Unfiltered Apple Cider Vinegar; French's® Stone Ground Dijon Mustard; O Organics Maple Syrup, Organic, 100% Pure; Elephant Garlic

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Quinoa Corn Salad

Serves 415 mins prep20 mins cook

A veggie-loaded, fresh quinoa corn salad perfect for summer and ideal for a Meatless Monday lunch. The salad features a delightful mix of quinoa, sweet corn, chickpeas, and a variety of diced vegetables, all tossed together with a flavorful dressing.

0 servings

What you need

cup quinoa

corn

can chick peas

cup cucumber

Signature Farms Cherry Tomatoes, Red, Angel Sweet

cup cherry tomato

cup green onion

cup jalapeno

Cobram Estate Olive Oil, Extra Virgin, Classic Flavor

cup olive oil

Bragg Organic Raw Unfiltered Apple Cider Vinegar

tbsp apple cider vinegar

tsp dijon mustard

O Organics Maple Syrup, Organic, 100% Pure

tsp maple syrup

clove garlic

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Instructions

1: Boil corn for 15 minutes; remove and cut kernels off the cob.

2: Cook quinoa according to package instructions.

3: Assemble all ingredients in a large bowl.

4: Top with dressing and toss well.

5: Store in an airtight container for up to 5 days.

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