Move over, couscous; quinoa's taking over our side dishes these days. Quinoa, a pseudo rain, packs a ton of protein — plus iron, magnesium and fiber — so we can't help but sometimes use it as a swap for alternatives like couscous, rice and other pasta.
This rainbow quinoa summer salad is a healthy and delicious side for just about any meal — and it's incredibly easy to make. Enjoy!
1 1/2 cups Alter Eco Rainbow Quinoa
1 teaspoon salt
2 cups fresh or frozen corn
1 cup tightly packed basil leaves, finely chopped
1/2 cup roasted red peppers
1/2 cup diced red onion
2 tablespoons olive oil
3 to 5 tablespoons fresh lemon juice (1 or 2 lemons)
Rinse quinoa thoroughly in cool water and drain.
In a medium saucepan, combine quinoa, salt and 3 cups water. Bring to boil over high heat.
Cover, reduce heat to low and simmer for 5 minutes. Add corn, cover and cook until water is absorbed.
Let cool, then transfer mixture to large serving bowl. Toss well with fork, fluffing quinoa. Add basil, peppers and onion. Stir in oil and enough lemon juice to give salad a distinct lemony edge. Adjust seasons to taste.