Quinoa, Corn and Capsicum Salad
by Tarla Dalal
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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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