I came up with this quinoa salad to use up an overload of frozen corn in my chest freezer, perfect for a laid back Sunday lunch. It is vibrant and fresh tasting, perfect when paired with Queso Fresco cheese crumbled on top and corn chips to scoop it up with….
Lemon Quinoa Salad
- 1 cup quinoa
- 2 cups mushroom or vegetable broth, preferably organic and lower sodium
- 3 cups frozen corn
- ¼ cup fresh lemon juice
- zest of 1 lemon
- ¼ cup extra virgin olive oil
- 1 Tbsp honey or agave nectar
- 1 Tbsp parsley, diced
- ¼ tsp ground black pepper
Rinse and shake off the quinoa, add it and the broth to a medium saucepan. Bring to a boil, turn to medium-low and simmer tightly covered for 20 minutes. Fluff up and add to a large mixing bowl, stir the corn in.
Whisk the dressing together, stir gently into the quinoa. Season to taste with salt if desired. Chill for a couple of hours before serving.
Option: Crumble Queso Fresco cheese into bite size pieces before serving, sprinkle over the salad.
Serves 6 to 8.