Quinoa Salad With Red Pepper And Cumin Vinaigrette

Ingredients

• 1 teaspoon olive oil
• 2 shallots, peeled and minced
• 1 cup corn kernels
• 1 medium zucchini, diced
• 3 cups cooked quinoa
• ½ cup red pepper and cumin vinaigrette (see recipe)
• Salt and freshly ground pepper to taste
• 1 tablespoon chopped cilantro

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    258 calories; 4 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 46 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 8 grams protein; 19 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Heat the oil in a large nonstick skillet over medium heat. Add the shallots and saute for about 20 seconds. Add the corn and zucchini and saute until just tender, about 2 to 3 minutes.
2. Place the quinoa in a large bowl and toss well with the corn and zucchini. Mix in the vinaigrette and season with salt and pepper to taste. Divide the salad among 4 plates, garnish with the cilantro and serve immediately.

10 minutes