Recipe
Salad
Warm Quinoa and Corn Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Description
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
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
- 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.
Nutrition facts
Servings
350 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 0mg
- Sodium: 25mg
- Total Carbohydrates: 47g
- Protein: 10g
Daily Values
0%
Vitamin A 60%
0%
Vitamin C 50%
0%
Iron 15%
0%
Calcium 6%
0%
Potassium 15%
Recipe Source:
Hy-Vee butter lettuce package.