Quinoa and Corn Salad with Maple-Lime Dressing
Quinoa and Corn Salad with Maple-Lime Dressing is a hearty and delicious salad also made with roasted tomatoes and vegan feta cheese for the perfect summer salad!
Ingredients
- 3 cups cooked quinoa
- 2 to 4 tablespoons maple syrup or agave
- Juice of 2 limes
- 3/4 cup corn canned or freshly cooked is fine
- 1 cup grape or cherry tomatoes halved
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 2 tablespoons coconut oil
- 1/4 cup vegan feta cheese
Instructions
- Stir maple syrup and juice of limes with a whisk in a ramekin. Set aside.
- While quinoa has 5 minutes left in cooking, heat coconut oil (or your oil on hand) in a pan over medium high heat. When oil is hot, add tomato halves and corn with salt and ground pepper. Stir to combine and quickly heat for about 5 minutes through until softer and heated through.
- When quinoa has finished cooking, stir in the maple lime mixture into the quinoa and using a wooden spoon, turn over a few times to combine. Add the corn and cherry tomatoes and stir again to combine.
- On a serving plate, add quinoa salad and top with vegan feta cheese. Serve with lime wedges to squeeze over and garnish with chopped herbs. (optional)
Notes
Calories are for the full 4 tablespoons of maple syrup.
Nutrition
Calories: 481kcal | Carbohydrates: 78g | Protein: 12g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 11mg | Sodium: 548mg | Potassium: 571mg | Fiber: 8g | Sugar: 29g | Vitamin A: 419IU | Vitamin C: 26mg | Calcium: 113mg | Iron: 4mg