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

1. Put the quinoa in a pan, then, add the canola oil, the garlic and the onion. Mix well.
2. Add the water and boil. Reduce the heat and cook for 10 minutes. Drain and let it cool.
3. 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.
4. Cover and put in the fridge until it’s time to serve.