Quinoa, Caper and Tomato Salad
This week was a milestone for me. A small milestone, but still something to celebrate in my little world. So what's all the fuss about? I ate RAW cherry tomatoes AND actually liked them! (Mom, are you proud?) Yes, I feel it's necessary to celebrate the small victories -- life is more fun that way :)
Ingredients
- 1 cup quinoa, uncooked and rinsed
- 2 cups low-sodium vegetable broth (or water)
- 1-2 cloves of garlic, minced
- 1 medium cob of corn, kernels removed (or about 1/3 - 1/2 cup kernels)
- 1 cup of cherry tomatoes, halved
- 1/4 cup shaved or very thinly sliced red onion (or sub 3 green onions, sliced)
- 2-3 Tbsp fresh lemon juice
- 1/2 Tbsp balsamic vinegar (or more if you want)
- 1-2 Tbsp olive oil (a large drizzle)
- 1/2 tsp dried oregano
- 2 Tbsp capers
- 1/3 cup shredded parmesan cheese (for vegan, use a couple tablespoons of nutritional yeast or omit)
- salt and pepper to taste
Instructions
- n a dry medium saucepan, add quinoa and cook over medium heat for two minutes stirring constantly to lightly toast. Add garlic and broth/water and bring to a broil. Cover and reduce the heat to simmer over medium-low for 10 to 15 minutes until liquid is absorbed.
- Remove from the heat, add corn kernels immediately and let sit covered for 5-6 minutes. Fluff with a fork and let coo
- In a medium mixing bowl add remaining ingredients and stir to combine. Add quinoa-corn mixture and toss to combine. Season with salt and pepper.