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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 Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Servings:
6
servings
Calories:
200
kcal
Author:
Lucy Brewer
Ingredients
▢
2
tablespoons
olive oil
▢
½
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 ½
teaspoons
kosher salt
▢
1
teaspoon
freshly ground black pepper
▢
¼
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
.