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Salads: QUINOA SALAD WITH CORN & PEPPERS - Thanks willwork4points (Staff Site)
POINTSŪ Value | 3
Servings | 6
Preparation Time | 17 min
Cooking Time | 15 min
Level of Difficulty | Easy

1 cup uncooked quinoa
2 Tbsp fresh lemon juice
1 piece corn on the cob, steamed, cooled and kernels removed
1/2 medium sweet red pepper(s), diced
1/2 medium yellow pepper(s), diced
1 1/2 Tbsp orange zest
1/3 cup orange juice, freshly squeezed
1 tsp canola oil
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
2 Tbsp chopped almonds, toasted

Boil 2 cups of water over medium-high heat. Add quinoa and simmer, covered, for 15 minutes; cool to room temperature.
Stir lemon juice, corn, peppers, orange zest and juice, oil, salt and pepper into quinoa. Transfer to a serving bowl; sprinkle with almonds and serve. Yields about 1 cup per serving.

I boiled the quinoa in vegetable stock instead
I used garlic olive oil instead of canola
I also chopped 1 small shallot & some celery, and I used TJ's frozen roasted corn.
I used a mix of pignolias, almonds & pepitas

cblessum on 8/4/2009