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5 from 1 vote

Quinoa Salad with Corn and Peppers

Quinoa salad with corn, red bell pepper, jalapeno and fresh herbs is a great way to incorporate healthy eating into your family's lifestyle.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 6 servings
Calories: 200
Author: Lucy Brewer

Ingredients

  • 2 tablespoons olive oil
  • 1/2 cup chopped red onion
  • 1 red bell pepper chopped
  • 1 jalapeno remove seeds and ribs if you want a little less heat, finely diced
  • 2 tablespoons unsalted butter
  • 2 cups whole kernel corn do not use canned, fresh or thawed if using frozen
  • 2 cups cooked quinoa
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh parsley

Instructions

  • Heat olive oil in large non-stick skillet. Add onion and saute for 5 minutes, then add bell pepper and jalapeno and saute an additional 2 minutes.
  • Add butter to the pan and allow to melt. Stir in corn, quinoa, salt, and pepper, and cook over medium heat for about 10 minutes.
  • Stir in parsley and season to taste.

Notes

Recipe adapted from Ina Garten's Confetti Corn.