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Quinoa Corn Salad with Mint Vinaigrette

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Debi Shawcross author of Friends At The Table

This is a good starter recipe. The flavors are very light and you could add many things to make this dish more of a standout. But the mint dressing definitely gives it a little something extra.

Makes 8 servings


For the Quinoa Salad:

  • ½ cup pine nuts
  • 1 tablespoon extra virgin olive oil
  • 1 small onion, finely chopped
  • Pinch of salt
  • 1½ cups quinoa, rinsed
  • 1¼ cups water
  • 4 ears corn, kernels removed

For the Mint Dressing:

  • 2 tablespoons fresh lemon juice
  • 2 tablespoons sherry vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon minced shallot
  • ½ cup chopped mint leaves
  • 3/4 teaspoon salt
  • ½ tablespoon freshly ground pepper
  • ½ cup extra virgin olive oil


    1. To Prepare the Dressing: In a medium bowl whisk together the lemon juice, sherry vinegar, Dijon mustard, shallot, mint, salt, pepper, and olive oil and set aside.
    2. To Prepare the Salad: Heat oven to 350°. Place pine nuts on a baking sheet and bake until golden brown and fragrant, about 8 minutes. Set aside.
    3. Heat olive oil in a medium saucepan over medium-high heat. Add onions, sprinkle with salt and sauté 3 minutes, stirring frequently.
    4. Add quinoa and continue to sauté an additional 2 minutes. Add water and bring to a boil.
    5. Cover, reduce heat, and simmer 10 minutes. Add corn kernels to pan, cover, and continue to cook an additional 5 minutes. Transfer quinoa corn mixture to a large bowl and toss with a spoon to loosen. Cool to room temperature. Add dressing and pine nuts. Mix well.
Photo by Flicker user t-dawg / CC BY-NC 2.0

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

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Photo by Flicker user mollycakes / CC BY-NC 2.0

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