Warm Quinoa and Corn Salad
Hy-Vee butter lettuce pairs well with citrus fruits, toasted hazelnuts, pistachios, brie and gorgonzola cheeses and blackened fish or spicy chicken. And it's the perfect bed for a warm grain salad.
Servings and Ingredients
|1 c. dry quinoa|
|2 c. water|
|3 tbsp. plus 1 tsp Hy-Vee Select olive oil, divided|
|1 (10.5 ounce) package red and yellow cherry tomatoes, halved|
|3 ear(s) corn, shucked and cut from cob|
|3 garlic cloves, divided|
|Sea salt, to taste|
|1 (0.75 ounce) package fresh basil|
|1 (0.25 ounce) package fresh chives|
|¼ whole yellow tomato|
|1 tbsp. fresh lemon juice|
|1 (6.5 ounce) package Hy-Vee butter lettuce|
Things To Grab
- Prepare quinoa with water according to package directions.
- Meanwhile, in a large skillet, heat 1 teaspoon olive oil over medium heat. Add cherry tomatoes, corn and 2 garlic cloves. Season with sea salt. Cook for about 7 to 8 minutes.
- For green sauce, in a food processor, mince remaining garlic clove. Add basil and chives and process. Add remaining 3 tablespoons olive oil, yellow tomato and lemon juice and continue to process until smooth. Season to taste with sea salt.
- Divide butter lettuce among 4 plates. Top each with cooked quinoa and corn mixture and drizzle with green sauce.
350 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 0mg
- Sodium: 25mg
- Total Carbohydrates: 47g
- Protein: 10g
Vitamin A 60%
Vitamin C 50%
Hy-Vee butter lettuce package.