corn & quinoa salad

Y’all didn’t think I left my Summer Salad era did you? This quinoa and corn salad is perfect for the summer and can be a side dish OR add a little grilled shrimp or chicken to make it a well balanced meal. I also like adding mine to arugula to make a big salad! This recipe makes 6 large servings.

MACROS: 10g f / 40g c / 11g p

Ingredients:

• 1 cup cherry tomatoes diced & marinated (see below)

• 1 medium red onion, diced

• 1 cup canned corn

• 1 cup garbanzo beans

• 1 cup uncooked white quinoa

• 1 medium zucchini, cooked

• 4 oz avocado

• 1/2 cup Reduced Fat Feta

• 1 tsp oregano

• Black pepper to taste

• 1 tbsp olive oil

• 2 tsp  kosher salt

• 2 limes, juiced

• 1 lemon, juiced

• 1 cup cilantro

Directions

1. Prep quinoa according to the package. When it’s ready, toss into a bowl and set aside. 

2. While the quinoa cooks, marinate your tomatoes. I diced mine up and then tossed them in lemon juice, salt, pepper, and oregano. I let them sit while I dice up the rest of my veggies. 

3. Dice all of your veggies. For zucchini, I sauteed mine for a few minutes in a pan with a little cooking spray to soften them up. Everything else, I added in raw. 

4. When quinoa is ready and all veggies are chopped/ready, add to a bowl along with lime juice, olive oil, salt, pepper, and cilantro. Mix really well. Once everything is combined, top each serving with 1 oz of avocado and a few tbsp reduced fat feta. Add in chicken, shrimp, greens, etc to make it a meal! Serves well cold or room temp. 

5. Enjoy!