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Corn and Quinoa Caprese Salad
A hearty, vibrant salad packed with vitamins and protein.
Course
lunch, Salad
Cuisine
American, Italian
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Cooling time
10
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
servings
Calories
263
kcal
Author
Marlynn Schotland
Ingredients
2
tablespoons
olive oil
1
tablespoon
balsamic vinegar
2
cups
spinach leaves
either chopped or torn
2
cups
cooked quinoa
2
cups
cherry tomatoes
halved
1
cup
cooked corn kernels
either 1 cup frozen kernels, cooked; or kernels from about 2-3 cooked corn on the cobs
½
cup
sliced mozzarella cheese
¼
cup
chopped fresh basil leaves
salt and pepper to taste
Instructions
Cook quinoa according to package directions.
Cook corn - fresh or frozen - and set aside.
Allow quinoa and corn to cool at room temperature before adding to the salad.
In a small bowl, combine olive oil and balsamic vinegar; set aside.
In a large bowl, combine remaining ingredients.
Slowly pour olive oil + balsamic vinegar dressing over salad and mix gently.
Salt and pepper to taste, as needed.
Notes
This recipe makes 4 main entree salads, or it can feed up to 8-10 people if serving as a side salad at a potluck, picnic, or party.
Nutrition
Calories:
263
kcal
|
Carbohydrates:
30
g
|
Protein:
9
g
|
Fat:
13
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
7
g
|
Cholesterol:
11
mg
|
Sodium:
199
mg
|
Potassium:
479
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
1968
IU
|
Vitamin C:
22
mg
|
Calcium:
115
mg
|
Iron:
3
mg