Quick Balsamic Quinoa Salad

Makes 4–6 servings

Quinoa and pine nuts contribute crunch to this salad, while corn adds just a pinch of something sweet. A simple dish for summer lunches, Quick Balsamic Quinoa Salad can also be served with grilled chicken for a light dinner. The dressing is low in calories but still delicious—in my world, there’s nothing better than a little olive oil and balsamic vinegar with a dash of salt and pepper.

INGREDIENTS

2 tbsp. olive oil, divided
1 cup cooked quinoa
1 cup frozen or fresh corn
⅓ cup pine nuts
3 romaine lettuce heads, chopped
1 tbsp. balsamic vinegar
Salt, to taste
Black pepper, to taste
1 avocado diced into ¼-inch pieces (optional)
½ cup cherry tomatoes, halved

INSTRUCTIONS

1. Heat 1 tablespoon of the olive oil in a pan over medium heat, then reduce the heat to low and add the cooked quinoa, corn and pine nuts. Cook, stirring occasionally, until the quinoa is slightly crisp, corn is lightly browned and pine nuts are toasted, 5–10 minutes.
2. Let the mixture cool to room temperature or a bit warmer, then sprinkle with the lettuce.
3. Combine the remaining 1 tablespoon oil and the vinegar and beat together to combine. Add salt and black pepper to taste and add to the salad. Stir to mix; taste, and add more oil, vinegar or salt as desired. To serve, garnish with the avocado and the tomato.

This AMAZING Recipe can be found in my Mediterranean Meals on a Budget cookbook here