Quinoa Salad With Corn and Red Pepper
Called a supergrain, quinoa dates back to the Incan civilization. It has more protein than most grains (5 grams per serving) and is gluten- and wheat-free. If you prefer, you can replace the water-cress with fresh baby spinach leaves.
330 calories; 8 g protein; 16 g fat; 42 g carb.
Body+Soul, November/December 2005
- 1/3 cup extra-virgin olive oil
- 2 tablespoons sherry vinegar
- 3 tablespoons fresh basil, thinly sliced
- 1 tablespoon mustard powder
- 1 clove garlic, pressed or minced
- Salt and pepper, to taste
- 3 cups quinoa, cooked according to package directions
- 1 1/2 cups cooked corn kernels or frozen corn kernels, thawed
- 2 red bell peppers, stemmed, seeded, and diced
- 2 bunches watercress, washed, ends trimmed, and torn into small pieces
- 3 scallions, thinly sliced
- Whisk olive oil, vinegar, basil, mustard, and garlic in a large bowl to blend. Season to taste with salt and pepper.
- Add the quinoa, corn, and peppers to the bowl; lightly toss to combine.
- Arrange watercress on a large platter. Mound the salad in center of platter. Garnish with scallions.
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