Healthy Quinoa and Corn Salad

Servings: 6

Serving Size: 3/4 cup

WW Points+: 4    Calories: 156.2     Total Fat: 3.0 g

This healthy side dish combines Quinoa, corn, scallions, red onions, and fresh herbs plus a little lemon juice and light butter to make it fresh tasting and slightly creamy.

I served this healthy side salad with grilled chicken and it was a delicious Spring-time meal. The next day, I served this on a spinach salad. I love Quinoa as an addition to green salads. It adds a lot of protein and makes the salad filling.

For this dish, I cooked the red onions until they were just translucent (about 3-4 minutes in a skillet with cooking spray over medium-high heat) because my boyfriend is not a big fan of raw onions. But, that is completely up to you!

Enjoy!

Ingredients:

• 1 cup uncooked Quinoa
• 2 cups Fat Free Low Sodium Chicken Broth (or Vegetable Broth)
• 2 medium Ears of Corn, (about 1 1/2 cups corn kernels)
• 1/2 cup Scallions, chopped
• 1/2 cup Red Onions, chopped (can be cooked until soft if desired)
• 2 tbsp Parsley, chopped
• 1 tbsp Light Butter (I used I Can't Believe It's Not Butter, Light)
• 1 tbsp Lemon Juice
• 1/2 tsp Salt
• 1 tsp Black Pepper

Cook Corn fully. Cooking Method will depend on if you are using fresh corn on the cob, frozen corn kernels, or canned corn. 

In a mediumpot with a tight fitting lid, add uncooked Quinoa and Chicken Broth. Heat over high heat and bring to a rolling boil. 

Once the quinoa is boiling, reduce heat to simmer and cover for 20 minutes.

After 20 minutes, remove lid and add Light Butter, Lemon Juice, Parsley, Salt and Pepper. Toss to combine.

 Next, add chopped Scallions and chopped Red Onions and stir.

If using ears of Corn, slice kernels off of the cob. Add to Quinoa and veggie mixture. Stir to combine all ingredients fully.

Serve warm as a side dish for any healthy Spring or Summer meal.

Enjoy!
Love, Monica

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