Quinoa Salad with Corn and Peas
Description
Single serving
Ingredients
1
(4 oz.) Libby’s® Sweet Peas Vegetable Cup
(drained)
3⁄4
c
uncooked quinoa
(rinsed)
1⁄2
tsp
salt
2
c
water
1⁄8
c
red onion
(diced; optional)
1
tbsp
lime juice
1
medium tomato
(seeded and diced)
2
oz
queso fresco or fresh mozzarella
(diced)
1⁄8
c
cilantro
2
tbsp
olive oil
Instructions
Put rinsed quinoa, salt, and water into pot and bring it to a boil. Cover and gently simmer for 15 minutes. Remove from heat and let sit for 5 minutes. Place into bowl and fluff with a fork.
Soak red onions in water for 5 minutes. Drain the (4 oz.) Libby's® Whole Kernel Sweet Corn Vegetable Cup and (4 oz.) Libby’s® Sweet Peas Vegetable Cup. Drain onions. Place onions, peas, corn, cheese, and tomato in another bowl. When quinoa is cool, mix into vegetable mixtures. Add lime juice and olive oil. Toss mixture and season with salt and pepper.
