Quinoa, Corn, and Tomatillo Salad

From Whole Foods Cooking Guide by Jen Hoy
2 cups cooked quinoa (prepare according to package directions)
2 ears corn, steamed 7 minutes and cut from cobs
2 medium tomatillos, chopped in ¼” dice
1 scallion, chopped fine
2 tablespoons chopped cilantro
1 tablespoon extra virgin olive oil
2 teaspoons lime juice
Sea salt and freshly ground pepper
Place quinoa, corn, Tomatillos, scallion and cilantro in a bowl and mix well. Add olive oil and lime juice and mix gently. Season to taste and serve either room temperature or chilled.


~ by handhollowfarm on September 6, 2011.

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