Corn & Quinoa Salad
Protein-rich quinoa is tossed with corn, cabbage, peppers, and scallions then drizzled with a kicky ancho-lime dressing. Serve this recipe as a side dish, or add it to your favorite lettuce greens or spring mix for an entree.
Corn & Quinoa Salad
Protein-rich quinoa is tossed with corn, cabbage, peppers, and scallions then drizzled with a kicky ancho-lime dressing. Serve this recipe as a side dish, or add it to your favorite lettuce greens or spring mix for an entree.
Servings
6side salads
Servings
6side salads
Ingredients
Instructions
  1. In large bowl, whisk together lime juice, oil, ancho pepper, salt, onion powder, and garlic.
  2. Add to bowl remaining ingredients except tortillas; toss well. Cover and chill.
  3. Cut corn tortillas in half, then cut each half crosswise into strips (“straws.”) Bake straws on parchment-lined sheet pan in preheated 400oF oven 2 minutes, or until golden. Cool.
  4. Portion corn quinoa salad to serve; top with a few tortilla straws for extra crunch.
Recipe Notes

Hungry? Serve atop your favorite lettuce greens or spring mix for a satisfying entrée.