Quinoa and Corn Salad?>

Quinoa and Corn Salad

by Berkeley Wellness  

Rinsing quinoa before cooking removes some of its slightly bitter, green taste. The enoki mushrooms—found at many supermarkets—contribute a satisfying chewy texture to the salad.


  • 4 teaspoons olive oil
  • 4 scallions, thinly sliced
  • 5 cloves garlic, minced
  • 1 3/4 cups quinoa
  • 3 1/2 cups boiling water
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/3 cup fresh lime juice
  • 2 packages (3 1/2 ounces each) enoki mushrooms, tough ends removed
  • 1 package (10 ounces) frozen corn kernels, thawed
  • 2 tablespoons hulled pumpkin seeds (pepitas)
  • 1/4 cup chopped fresh basil


1. In a nonstick Dutch oven, heat 2 teaspoons of the oil over medium-low heat. Add the scallions and garlic, and cook, stirring occasionally, until the scallions are tender, about 2 minutes.

2. Rinse the quinoa under cold water and drain. Add the quinoa to the pan and cook, stirring occasionally, for 2 minutes.

3. Add the boiling water, salt, and pepper, and return to a boil. Reduce to a simmer, cover, and cook until no liquid remains and the quinoa is tender, about 12 minutes.

4. Transfer the quinoa to a large bowl and add the remaining 2 teaspoons oil and the lime juice. Stir to combine. Add the enoki mushrooms, corn, pumpkin seeds, and basil, and stir to combine.

Serve at room temperature or chilled.

Makes 4 servings.

Nutrition per serving: 430 calories, 12g total fat (2g saturated), 0mg cholesterol, 8g dietary fiber, 74g carbohydrate, 15g protein, 600mg sodium.

A good source of: fiber, magnesium, niacin, potassium, riboflavin, saponins, vitamin E, zinc.