corn and blueberry quinoa salad

Name: Corn and Blueberry Quinoa Salad
Prep time: 10 min
Cook time: 20 min
Cuisine: American
Ingredients: 1 bag(s) frozen corn or 6 ears fresh cooked off the cob; 1 1/2 cup(s) fresh blueberries; 1 - english cucumber, diced; 1/2 cup(s) fresh cilantro, chopped; 3 - jalapeños, ribs and seeds removed; 3 tablespoon(s) fresh lime juice; 2 tablespoon(s) honey; 2 tablespoon(s) olive oil; 1 teaspoon(s) cumin; - salt and pepper to taste; 1 cup(s) quinoa; 2 cup(s) broth (vegetable will keep this vegetarian); 1 teaspoon(s) cumin for the quinoa

review

Recipe by

Lisa 'Gayle' Goff

@GayleGoff

Chula Vista, CA

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

prep time 10 Min

cook time 20 Min

method Stove Top

Ingredients For corn and blueberry quinoa salad

1 bag

frozen corn or 6 ears fresh cooked off the cob
1 1/2 c

fresh blueberries
1

english cucumber, diced
1/2 c

fresh cilantro, chopped
3

jalapeños, ribs and seeds removed
3 Tbsp

fresh lime juice
2 Tbsp

honey
2 Tbsp

olive oil
1 tsp

cumin
salt and pepper to taste
1 c

quinoa
2 c

broth (vegetable will keep this vegetarian)
1 tsp

cumin for the quinoa

How To Make corn and blueberry quinoa salad

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.
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