Sundried Tomato, Basil and Raw Corn Quinoa Salad Recipe
Ingredients
- 1 1/2 cups quinoa rinsed
- 3 cups water
- 1/2 cup sun-dried tomatoes chopped
- 1/2 teaspoon salt or more as needed to taste
- 2 tablespoon basil
- 1 tablespoon lemon juice
- 2 cups raw organic kernels shaved from the cob
- 2 cups kale
Instructions
- Combine the quinoa, water and salt in a medium pot, cover, and bring to a boil. Once it is boiling, reduce to a simmer and let simmer until water is gone, about 15 minutes. Remove from heat and let cool.
- Combine the cooked quinoa, raw corn, basil, sun-dried tomatoes, raw kale and lemon juice in a large bowl. Toss until fully combined. Serve immediately or chill until ready to serve. Will keep for 2-3 days. Enjoy!!
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