Quinoa, Corn And Capsicum Salad Recipe

Recipe By Slurrp

This Quinoa, Corn, and Capsicum Salad is a refreshing and nutritious dish that is perfect for a light lunch or as a side dish. The combination of quinoa, sweet corn, and colorful capsicum creates a vibrant and flavorful salad. The quinoa adds a nutty and chewy texture, while the corn and capsicum provide a sweet and crunchy element. Tossed with a zesty lemon dressing, this salad is packed with vitamins, minerals, and fiber. It's also gluten-free and vegan-friendly.

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25minstotal
25m.total
Quinoa, Corn And Capsicum Salad
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Ingredients for Quinoa, Corn And Capsicum Salad Recipe

  • 0.33 cup Quinoa
  • 0.67 cup Water
  • 0.67 Ears Of Corn, Husked
  • 0.33 Red Capsicum, Diced
  • 0.33 Yellow Capsicum, Diced
  • 0.08 cup Fresh Herbs, Chopped
  • 0.33 Juice Lemon
  • 0.67 tablespoon Olive Oil
  • As required Salt And Pepper To Taste

Directions: Quinoa, Corn And Capsicum Salad Recipe

Cooking Directions

  • STEP 1.Rinse the quinoa thoroughly under cold water to remove any bitterness.
  • STEP 2.In a saucepan, bring 2 cups of water to a boil and add the rinsed quinoa. Reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the water is absorbed.
  • STEP 3.Meanwhile, heat a grill pan over medium heat and grill the corn until charred and cooked through. Remove from the heat and let it cool slightly before cutting the kernels off the cob.
  • STEP 4.In a large bowl, combine the cooked quinoa, grilled corn kernels, diced capsicum, and chopped fresh herbs.
  • STEP 5.In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the dressing.
  • STEP 6.Pour the dressing over the salad and toss to combine. Adjust the seasoning if needed.
  • STEP 7.Serve the quinoa, corn, and capsicum salad chilled or at room temperature. It can be enjoyed on its own or as a side dish with grilled chicken or fish.
  • STEP 8.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

  • To add more flavor, you can roast the capsicum before dicing it.
  • Feel free to add other vegetables like cherry tomatoes or cucumber for extra freshness.
  • For a protein boost, you can add some cooked chickpeas or grilled tofu to the salad.

Storage and Serving

  • This salad is best served chilled or at room temperature.
  • It can be enjoyed as a light lunch or as a side dish with grilled chicken or fish.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
value
381
calories per serving
16 g Fat11 g Protein48 g Carbs12 g FiberOther

Current Totals

  • Fat
    16g
  • Protein
    11g
  • Carbs
    48g
  • Fiber
    12g

MacroNutrients

  • Carbs
    48g
  • Protein
    11g
  • Fiber
    12g

Fats

  • Fat
    16g

Vitamins & Minerals

  • Calcium
    226mg
  • Iron
    9mg
  • Vitamin A
    113mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    148mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    35mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    104mg
  • Manganese
    1mg
  • Phosphorus
    211mg
  • Selenium
    7mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp