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Quinoa, Corn, and Tomato Salad with Chive-Infused Oil

Quinoa, Corn, and Tomato Salad with Chive-Infused Oil
Photo by Becky Luigart-Stayner

Ingredients

  • 1 garlic clove, minced
  • ¼ teaspoon salt
  • 1 ½ cups water
  • 2 tablespoons fresh lime juice
  • 2 tablespoons Chive-Infused Oil
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh corn kernels (about 2 ears)
  • + 3 more ingredients
    • 2 tablespoons white wine vinegar
    • 1 cup uncooked quinoa
    • ¼ cup finely chopped fresh flat-leaf parsley

Combine 1 1/2 cups water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until liquid is absorbed. Remove from heat; let stand 10 minutes. Fluff with a fork. Combine quinoa, corn, tomatoes, and parsley in a medium bowl. Combine Chive-Infused Oil and ...

View full recipe at My Recipes

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