Quinoa, Zucchini and Corn Salad

Ingredients

• Quinoa3/4 cup (150 g)
• Corn1/2 unidad (125 g)
• Zucchini1/4 count (50 g)
• Carrot1/2 medium (30 g)
• Red Onion1/4 count (38 g)
• Scallion1 tablespoon (5 g)
• Red Bell Pepper1/4 count (30 g)
• Olive Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa.

2. 2

   Step 2

   Shell the corn and add to a pot with boiling water. Boil for 12-15 minutes, remove and drain.

3. 3

   Step 3

   In the meantime, dice the carrot and bell pepper.

4. 4

   Step 4

   Chop the scallion and red onion.

5. 5

   Step 5

   Cut the zucchini into small pieces and put in a pot with boiling water. Let boil for 6 minutes with the carrot.

6. 6

   Step 6

   For the dressing: Mix the olive oil with the lemon juice and salt and pepper to taste.

7. 7

   Step 7

   In a bowl mix all the ingredients with the dressing and serve. Optional: Add parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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