Quinoa salad with tomatoes and corn

  • Portions : 4 portions
  • Type of dish : Side dish
  • Preparation : 20 minutes
  • Total : 30 minutes

Les Serres Royales featured products : The Majesty

Ingredients

  • 375 ml of water
  • 180 ml of rinsed quinoa
  • 2 teaspoon of canola oil
  • 1 clove of garlic, chopped
  • ½ red onion, chopped
  • 16 mini tomatoes
  • 16 Kalamata olives
  • 250 ml of cooked corn grains
  • 125 ml of sliced cucumber
  • 60 ml of olive oil
  • 2 tablespoon of citrus juice
  • 1 tablespoon of fresh basil, chopped
  • Salt and pepper

Preparation

  • Put the quinoa in a pan, then, add the canola oil, the garlic and the onion. Mix well.
  • Add the water and boil. Reduce the heat and cook for 10 minutes. Drain and let it cool.
  • In a bowl, using a whisk, mix the olive oil, lemon juice, basil, salt and pepper. Add the cooled quinoa, the mini tomatoes, the Kalamata olives, the corn and the cucumber. Mix well.
  • Cover and put in the fridge until it’s time to serve.