Jessey Rose | Quinoa and Corn Salad
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Quinoa and Corn Salad

Quinoa and Corn Salad

vegan quinoa and corn recipe

Serves 4

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!

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