CookEat Recipe
Corn and Tomato Quinoa Salad
Chilled quinoa, corn, tomato, radish and queso fresco are tossed with cumin vinaigrette. Lime wedges are served alongside.
Method
Steps
Step 1
Weigh quinoa dry, rinse and simmer in 240 ml water for its package time, usually 12–15 minutes. Drain excess, spread in a shallow container and refrigerate promptly, loosely covered, to 4°C or below; allow about 45 minutes.
Step 2
Use 120 g canned corn kernels, rinsed and drained weight. Dice washed tomato, thinly slice radishes, crumble pasteurized queso fresco and cut washed lime into wedges. Whisk all olive oil and vinegar with ground cumin.
Step 3
Toss chilled quinoa, corn, tomato and radish with dressing. Fold in queso fresco, rest for 3 minutes and serve with lime wedges; keep refrigerated until serving.
Cooked it? Rate it.
Cooked 4 times