Quinoa Salad with Oven-Roasted Corn

Name: Quinoa Salad with Oven-Roasted Corn
Ingredients: 1 cup uncooked quinoa; 1 large onion - diced; 1 ½ cups fresh corn kernels (about 3 ears); 2 tablespoons olive oil, divided; 2 tablespoons fresh lemon juice; ½ teaspoon salt; ¼ teaspoon pepper; 1 cup grape tomatoes, halved; ½ cup crumbled queso fresco cheese; ¼ cup chopped fresh basil

Added by

Rachel over 11 years ago

Made some time ago

quinoa salads

Ingredients

1 cup uncooked quinoa
1 large onion - diced
1 ½ cups fresh corn kernels (about 3 ears)
2 tablespoons olive oil, divided
2 tablespoons fresh lemon juice
½ teaspoon salt
¼ teaspoon pepper
1 cup grape tomatoes, halved
½ cup crumbled queso fresco cheese
¼ cup chopped fresh basil

Instructions

Prepare quinoa according to package directions. Cool to room temperature.
Preheat oven to 375°.
Combine corn and 1 tablespoon oil in a medium bowl; toss to coat. Spread corn in a single layer on a jelly-roll pan coated with cooking spray. Roast corn at 375° for 20 minutes or until lightly browned. Cool slightly.
Combine juice, remaining 1 tablespoon oil, salt, and pepper in a large bowl; stir with a whisk. Add corn, quinoa, and tomatoes to bowl; toss to coat. Add cheese and basil; toss gently.