Quinoa salad with feta, peas, and corn
A simple recipe for quinoa salad with feta, peas, and corn.
Equipment
Ingredients
- 1 cup quinoa
- 2 cups water, liquid chicken stock, or liquid vegetable stock
- 200 g of feta cheese (3/4 cup)
- 1 can of yellow corn
- 1 cup of green peas
- 10-12 cherry tomatoes
- 3 tablespoons of olive oil
- 4 tablespoons of balsamic vinegar
- 1 teaspoon of garlic powder
- pinch of salt and pepper
Instructions
Quinoa on the stove top:
- Rinse the quinoa quickly under a tap.
- In a saucepan, add the quinoa along with water and salt and bring to a boil over medium heat for 5 minutes.
- Reduce the heat to medium-low and simmer for about 15 minutes, or until water is absorbed.
- Remove from heat and mix with a fork.
- Let quinoa cool to room temperature.
Quinoa in a rice cooker:
- Rinse the quinoa quickly under a tap.
- Add the quinoa, water and salt into the the rice cooker and turn it on.
- Once it is finished, remove from the rice cooker into a large bowl and mix with a fork.
- Let quinoa cool to room temperature.
Other ingredients:
- If the peas are frozen, defrost them quickly in the microwave for 2 minutes.
- Drain the corn and mix in with the peas. Heat both in the microwave for 2 minutes.
- Chop the cherry tomatoes and the feta cheese into small quarters.
- In a small bowl, combine the olive oil, balsamic vinegar, salt, pepper, and garlic powder.
- Move the quinoa to a large salad bowl, and combine it with the corn, peas, cherry tomatoes, feta cheese and salad dressing.
- Toss the salad and serve.
Nutrition
Serving: 1gCalories: 270kcalCarbohydrates: 29gProtein: 8gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 10gCholesterol: 8mgSodium: 186mgFiber: 5gSugar: 9g
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.