Quinoa, Corn, and Tomato Salad with Chive-Infused Oil

Brightly colored flavored oil coats the quinoa grains and lends the salad fresh chive flavor. Refrigerate leftover oil to use as a dressing to drizzle over grilled fish or summer vegetables. Garnish with whole fresh chives, if desired.

Yield: 6 servings (serving size: 2/3 cup)

Ingredients

• 1 1/2  cups  water
• 1  cup  uncooked quinoa
• 1  cup  fresh corn kernels (about 2 ears)
• 1  cup  cherry tomatoes, halved
• 1/4  cup  finely chopped fresh flat-leaf parsley
• 2  tablespoons  Chive-Infused Oil
• 2  tablespoons  fresh lime juice
• 2  tablespoons  white wine vinegar
• 1/4  teaspoon  salt
• 1  garlic clove, minced

Preparation

Combine 1 1/2 cups water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until liquid is absorbed. Remove from heat; let stand 10 minutes. Fluff with a fork.

Combine quinoa, corn, tomatoes, and parsley in a medium bowl. Combine Chive-Infused Oil and remaining ingredients, stirring with a whisk. Drizzle over salad; toss well to coat. Let stand 10 minutes before serving.

Nutritional Information

Calories:

179 (34% from fat)

Fat:

6.7g (sat 0.7g,mono 4.1g,poly 1.3g)

Protein:

5.2g

Carbohydrate:

26.1g

Fiber:

2.4g

Cholesterol:

0.0mg

Iron:

2.2mg

Sodium:

145mg

Calcium:

20mg