Tri Color Quinoa and Tomato Corn Salad
You don't really need a recipe to make a quinoa-based salad. Just open up your fridge and pantry and build one with what you already have. If you're running low on ingredients, just make a list of some of your favorite things and mix it together with your favorite cheese and a drizzle of a vinaigrette dressing.
Servings: 4 servings
Calories: 364kcal
Cost: 5
Ingredients
- 1 bag Tri Color boil in bag quinoa (Success Rice brand)
- 2 hard cooked eggs, quartered
- 1 15-ounce can chick peas (drained)
- 1 cup cherry, grape, or chopped tomatoes
- 1 cup corn kernels (canned or 2 ears)
- 2 tablespoons chopped fresh basil or parsley (or both)
- 1 ounce feta cheese (about 3 tablespoons)
- 1/3 cup creamy vinaigrette dressing (I used Greek herb)
Instructions
- Cook quinoa according to package directions and drain it.
- Gently toss together all the ingredients. I like to hold out on pour on the dressing until ready to eat if I'm going to be the only one eating it or at least half will be put back in the fridge.
Notes
This is a perfect make ahead salad. If you are making it for lunches the next day, send the dressing separately in a plastic little container.
Be sure to check the expiration date on those salad dressings first!
Nutrition
Calories: 364kcal