cup corn (fresh or frozen, cooked until tender in salted water)
cup balsamic vinaigrette (creamy style preferred)
Serving Size: 1 (161) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 64 g26 %
Total Fat 7.2 g11 %
Saturated Fat 3.2 g15 %
Cholesterol 16.7 mg
Sodium 219.7 mg
Dietary Fiber 4.8 g19 %
Sugars 3.2 g12 %
Protein 10.3 g
Wash quinoa thoroughly under cool running water using a sieve. Combine 2 cups water, quinoa and bring to a boil. Cook according to package instructions or approximately 20 minutes (covered). Cook corn in salted water until tender; then drain well.
Place quinoa in a bowl and allow it to come to room temperature along with the drained corn.
Meanwhile, chop scallions and parsley - add to quinoa once it has cooled. Add feta cheese and dried cranberries. Mix well. Add balsamic vinaigrette - mix well. Add additional dressing if needed. Adjust seasoning with salt and pepper.
Allow salad to sit for at least 15 minutes to allow flavors to meld. Serve at room temperature and enjoy.