11 Sep Quinoa and Corn Salad
Prep Time 15 minutes
Cook Time 15-20 minutes
½ cup dry quinoa or two cups prepared
1 cup of corn cut from the already cooked cob.
½ a cucumber, peeled, seeded, diced
1 cup cherry or grape tomatoes, diced
¼ cup sweet onion, diced
3 tbs apple cider vinegar
1 tsp dried Mexican oregano, or 2 tbs fresh, chopped
1 ½ tsp ground coriander seed
Dash of cayenne pepper
Quinoa: pour uncooked quinoa into 2 ½ cups of boiling water. Reduce to a simmer, and cook for 15 minutes with a lid on. Remove lid and fluff with a fork. If the quinoa is too wet, cook for a few more minutes with the lid off.
Into a bowl add all ingredients and stir. Refrigerate for an hour before serving.
I’ll admit this is not the best photo- sorry!! Sometimes we busy mommas are in a hurry!