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Quinoa Corn Salad (with quick quinoa recipe) Recipe

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This recipe for Quinoa Corn Salad (with quick quinoa recipe), by , is from The Mumnet Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Lu

Category:
Category:

Ingredients:  
Ingredients:  
Quinoa
1 cup (240 mL) quinoa
1 1/2 cups (360 mL) water
1/2 tsp (2.5 mL) salt

Other Ingredients
2 1/2 cups (600 mL) corn, fresh or frozen
1 small red onion, minced (I usually leave this out because I don't love raw onions and find that by the time you add the green onions and chives, it's oniony enough!!)
2 jalpeno peppers, seeded and minced (remove the seeds and white parts inside the jalapeno, otherwise, it will be spicy!!)
1/2 red pepper, finely diced
1/4 cup (60mL) chopped cilantro
3 scallions, minced
2 tbsp (30 mL) finely minced chives

Dressing
3 tbsp (45 mL) lemon juice
3 tbsp (45 mL) lime juice
1 tsp (5 mL) salt
1/2 tsp (2.5 mL) Tobasco sauce, or to taste

Directions:
Directions:
Rinse quinoa a few times under cold, running water until the water is not cloudy. This step is key, otherwise your quinoa will taste bitter!

Put quinoa, water and salt in instant pot. Hit 'manual', high pressure and cook for one minute. Make sure the valve is closed. After it is done, open valve for quick release or let it go on natural release for 5 min. Let quinoa cool.

Combine all of the ingredients in a large bowl and gently toss.

We've served this right away but it's even tastier if you leave it in the fridge for a bit and let the dressing soak into the ingredients.

Personal Notes:
Personal Notes:
Huge BBQ hit.

Quinoa can we done on stove top in lieu of an instant pot, see directions below:

bring water to a boil, add quinoa, salt and stir. Reduce heat to low and cook, covered for 15 min. Turn off heat and let stand covered for another 5 min.

 

 

 

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