Enjoy this colourful quinoa salad with corn and red, yellow and green peppers.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cups 25%-less-sodium chicken broth
1 cup quinoa, uncooked
1 cup cooked fresh corn
1 each green, yellow and red pepper, chopped
1/3 cup Kraft Mandarin Orange with Sesame Dressing
1/4 cup chopped Italian parsley
1/4 cup roasted almonds, coarsely chopped
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How do I make it ?
Bring broth and quinoa to boil in saucepan on high heat; simmer on medium-low 15 min. or until liquid is absorbed. Spoon into large bowl; cool.
Add all remaining ingredients except nuts; mix lightly.
Top with nuts.
Kraft Kitchen Tips!
Add 2 Tbsp. citrus zest to the salad.
You will need to cook 1 ear of corn on the cob to get the 1/2 cup corn kernels needed to prepare this colourful salad.
Salad can be made ahead of time. Refrigerate until ready to serve.
Calories From Fat
% Daily Value
Fat 6 g
Saturated fat 0.5 g
Cholesterol 0 mg
Sodium 230 mg
Carbohydrate 26 g
Fibre 3 g
Sugars 5 g
Protein 6 g
8 servings, 3/4 cup (175 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.