Corn And Blueberry Quinoa Salad Recipes
CORN AND BLUEBERRY QUINOA SALAD
This can also be a corn blueberry salsa for a lighter version, I like to use the quinoa to be a more substantial side dish so make it to your liking. ENJOY
Provided by Lisa 'Gayle' Goff
Categories Other Appetizers
Time 30m
Number Of Ingredients 13
Steps:
- 1. Cook Quinoa per pkg instructions using broth for water and the 1t of cumin for flavor.
- 2. Combine all other ingredients. Add quinoa after it has cooled.
- 3. Refrigerate up to one week, serve chilled. The Jalapeños WILL NOT BE HOT if you remove all seeds and ribs so don't be afraid to use them.
SUMMER CORN & BLUEBERRY SALAD
I found this in a magazine and thought it sounded so unusual and an unexpected combination so gave it a try for an upcoming get together -- everyone LOVED it at the party and I've made it again since and served to a big crowd who oohed and ahhed and asked for the recipe! Enjoy. 25 min prep; chill overnight optional
Provided by LylR9860
Categories Berries
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a dutch oven bring salted water to boiling. Add corn. Cook, covered, 5 minutes, or until tender.
- When cool enough to handle, cut corn from cobs. In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro and jalapeno.
- For dressing, in screw-top jar combine lime juice, oil, honey, cumin and 1/2 tsp salt. Cover, shake well to combine. Add to salad and toss.
- Cover and refrigerate overnight.
Nutrition Facts : Calories 154.8, Fat 5.8, SaturatedFat 0.8, Sodium 209.8, Carbohydrate 26.7, Fiber 3.5, Sugar 9.5, Protein 3.6
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