Quinoa, Corn and Capsicum Salad
by Tarla Dalal
Added to 55 cookbooks
This recipe has been viewed 13367 times
Bask in the goodness of the ‘wonder grain’ with this fantastic Quinoa, Corn and Capsicum Salad. The unique texture of cooked quinoa is a perfect match for succulent sweet corn and crunchy capsicum.
The dressing adds lemony, herby and spicy accents to the salad, making it a holistic treat for the taste buds. Make sure you cool the cooked quinoa completely before tossing the salad, so that the grains separate and do not clump together.
Serve as a side dish with a Main Course or with a bowl of one of your favorite Soups and Crispy Bread .
- Boil 2 cups of water in a deep non-stick pan, add the quinoa, mix well and cook on a medium flame for 10 to 12 minutes, while stirring occasionally. Keep aside to cool completely.
- Transfer the cooked quinoa into a deep bowl, add all the remaining ingredients along with the dressing and toss well.
- Serve immediately.
Nutrient values (Abbrv) per serving
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