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Along with the Raw Cookie Dough Balls I served to the Biggest Loser participants, I also provided Corn and Quinoa Pasta Salad. I wanted to make sure they had a filling and healthy lunch that they enjoyed so they would try and make it again. This would also make a great side dish for a BBQ!

Corn and Quinoa Pasta Salad

Servings: 6

Prep/Total Time: 20 minutes 

Nutrition Info: Calories-240; Fat-11g; Cholesterol-5mg; Sodium-207mg; Carbohydrates-28g; Fiber-4g; Protein-6g; Sugar-1g

Ingredients

  • 1 1/2 cups water
  • 1 cup uncooked quinoa
  • 1 cup fresh corn kernels
  • 1 cup mixed cherry tomatoes, sliced in half
  • 1 cup zucchini, chopped
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1/4 cup pitted Nicoise olives, halved lengthwise
  • 1/4 cup light feta cheese, crumbled
  • 3 Tbsp olive oil
  • 2 Tbsp freshly-squeezed lime juice
  • 2 Tbsp white wine vinegar
  • 1 garlic clove, minced
  • Dash sea salt and freshly ground pepper
Directions
  1. Combine 1-1/2 cups water and quinoa in a medium saucepan and bring to a boil. Cover, reduce heat and simmer 10 minutes, or until liquid is absorbed. Remove from heat and let stand 10 minutes. Fluff with a fork.
  2. While quinoa is cooking, whisk olive oil, lime juice, vinegar, garlic, salt and pepper and set aside.
  3. In a large bowl, combine quinoa, corn, tomatoes, zucchini, parsley, olives and feta. Pour dressing over top and toss well to coat. Season with additional salt and pepper if desired.
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