Quinoa, Tomato, Corn and Olive Salad

Ingredients

• Quinoa1/2 cup (100 g)
• Tomato1/2 count (65 g)
• Corn1/4 count (63 g)
• Black Olives4 count (20 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Wash the quinoa and put in a pot with water. You'll use two servings of water per each of quinoa.

2. 2

   Step 2

   Once boiling, cover and cook for 15-18 minutes over medium-low heat. Remove and let cool.

3. 3

   Step 3

   Then, shell the corn and put in a pot with boiling water. Let boil for 12-15 minutes and remove.

4. 4

   Step 4

   While the quinoa and corn get cooked, cut the tomato into small pieces and slice the olives thinely.

5. 5

   Step 5

   For the dressing, mix the lemon juice with the olive oil and add salt and pepper to taste.

6. 6

   Step 6

   Put all the ingredients in a bowl. Mix well with the dressing.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Quinoa, Tomato, Corn and Olive Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.