Quinoa corn capsicum salad recipe | quinoa salad | Quinoa corn and capsicum in lemon herb dressing |
by Tarla Dalal
Added to 83 cookbooks
This recipe has been viewed 66019 times
Quinoa corn capsicum salad recipe | quinoa salad | Quinoa corn and capsicum in lemon herb dressing | with 17 amazing images.
Bask in the goodness of the ‘wonder grain’ with this fantastic Quinoa, Corn and Capsicum Salad. The unique texture of cooked quinoa is a perfect match for succulent sweet corn and crunchy capsicum.
The dressing adds lemony, herby and spicy accents to the salad, making it a holistic treat for the taste buds. Make sure you cool the cooked quinoa completely before tossing the quinoa salad, so that the grains separate and do not clump together.
Quinoa corn and capsicum salad is light on tummy and healthy. Also, it is super easy to make. You can make quinoa salad for when you have party or a family get-together, this colourful salad looks eye-appealing on the dinner table. I am sure your guests would take a bow at your cooking skills.
This Quinoa corn and capsicum in lemon herb dressing is a great option for those suffering from hyperthyroidism. Quinoa is considered as a healthy grain from them along with other cereals like barley and oats. Along with sweet corn and olive oil, this salad is a healthy choice as compared to other oil-laden salads which may also include fried croutons and cheese. Check other ingredients which are allowed in Hyperthyroidism.
If you like you can mount your salad with lettuce, water cress or baby spinach. You can also add in feta cheese or paneer if you wish to.
Serve as a side dish with a Main Course or with a bowl of one of your favorite Soups and Bread.
Enjoy Quinoa corn capsicum salad recipe | quinoa salad | Quinoa corn and capsicum in lemon herb dressing | with detailed step by step recipe photos and videos below.
For quinoa, corn and capsicum salad- To make quinoa corn and capsicum salad, boil 2 cups of water in a deep non-stick pan, add the quinoa, mix well and cook on a medium flame for 10 to 12 minutes, while stirring occasionally. Keep aside to cool completely.
- Transfer the cooked quinoa into a deep bowl, add all the remaining ingredients along with the dressing and toss well.
- Serve the quinoa corn and capsicum salad immediately.
Quinoa corn capsicum salad video
Quinoa, Corn and Capsicum Salad recipe with step by step photos
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Salads are light on your tummy, wholesome and good for your health. If you are someone who often munches on salad for lunch and dinner, you must check out this collection of 700+ vegetarian salad recipes. You can customize salad recipes with whatever ingredients are available around. Listing down some of my favorite salad recipes from our website :
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For preparing the dressing of Quinoa corn capsicum salad recipe , add olive oil in a small bowl or a glass jar.
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Add lemon juice. Lemon will punch in the acidity required to balance the sweetness from the honey. It can be substituted with vinegar.
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Add honey. I personally love using organic honey which is naturally extracted, nice and thick in consistency.
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Add the dried oregano.
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Add dry red chilli flakes (paprika) for the much-required spice.
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Add salt to taste. Adding salt enhances other flavors so season the dressing well.
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Whisk them together, dressing for Quinoa salad is ready!
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To prepare Quinoa corn and capsicum salad we will first boil the quinoa. Wash and rinse the quinoa really well before cooking. Quinoa is rich in protein, fiber and magnesium. You can read more about the health benefits of quinoa.
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Boil 2 cups of water in a deep non-stick pan.
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Once the water comes to a boil, add the quinoa for Quinoa Corn and Capsicum in Lemon Herb Dressing.
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Mix well and cook on a medium flame for 10 to 12 minutes while stirring occasionally.
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After 12 minutes, drain the quinoa, and fluff the quinoa with a fork and keep aside to cool completely.
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Transfer the cooked quinoa for Quinoa salad into a deep bowl.
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Add boiled sweet corn kernels.
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Add finely chopped colored capsicum.
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Pour the dressing.
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Toss well and our quinoa corn and capsicum salad is ready. For best flavor, let the salad rest for 5 to 10 minutes before serving.
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Serve Quinoa, corn and capsicum salad immediately. If you like, then you can mount the salad on a heap of lettuce, watercress or fresh baby spinach leaves. Feel free to top it with crumbled feta cheese or add in some paneer cubes for extra protein.
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Nutrient values (Abbrv) per serving
| Energy | 395 cal |
| Protein | 9.9 g |
| Carbohydrates | 57.8 g |
| Fiber | 14.4 g |
| Fat | 16.8 g |
| Cholesterol | 0 mg |
| Sodium | 5.6 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
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