Reviews (2)        Add Rating & Review     9 Ratings   5 star values:        4    4 star values:        2    3 star values:        2    2 star values:        1    1 star values:        0                Martha Stewart Member     Rating: Unrated       04/07/2013   Excellent salad. I usually like to do it for parties, is lite and everybody love it from vegetarian to meat lovers.         Martha Stewart Member     Rating: Unrated       01/16/2011   I split the recipe into five (for my week's lunches) and got about 2.5 to 3 cups in each serving, in case anyone is wondering how big the portions are.

Back to Quinoa Salad With Corn and Red Pepper All Reviews for Quinoa Salad With Corn and Red Pepper - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Recipe Summary Servings: 6

Ingredients Ingredient Checklist 1/3 cup extra-virgin olive oil 2 tablespoons sherry vinegar 3 tablespoons fresh basil, thinly sliced 1 tablespoon mustard powder 1 clove garlic, pressed or minced Salt and pepper, to taste 3 cups quinoa, cooked according to package directions 1 1/2 cups cooked corn kernels or frozen corn kernels, thawed 2 red bell peppers, stemmed, seeded, and diced 2 bunches watercress, washed, ends trimmed, and torn into small pieces 3 scallions, thinly sliced

Cook’s Notes If you prefer, you can replace the watercress with fresh baby spinach leaves.

Gallery

Recipe Summary Servings: 6

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 1/3 cup extra-virgin olive oil 2 tablespoons sherry vinegar 3 tablespoons fresh basil, thinly sliced 1 tablespoon mustard powder 1 clove garlic, pressed or minced Salt and pepper, to taste 3 cups quinoa, cooked according to package directions 1 1/2 cups cooked corn kernels or frozen corn kernels, thawed 2 red bell peppers, stemmed, seeded, and diced 2 bunches watercress, washed, ends trimmed, and torn into small pieces 3 scallions, thinly sliced

Directions

Whisk olive oil, vinegar, basil, mustard, and garlic in a large bowl to blend. Season to taste with salt and pepper.

Add the quinoa, corn, and peppers to the bowl; lightly toss to combine.

Arrange watercress on a large platter. Mound the salad in center of platter. Garnish with scallions.

Cook’s Notes If you prefer, you can replace the watercress with fresh baby spinach leaves.

Cook’s Notes

If you prefer, you can replace the watercress with fresh baby spinach leaves.

Reviews (2)

 Add Rating & Review     9 Ratings   5 star values:        4    4 star values:        2    3 star values:        2    2 star values:        1    1 star values:        0        

   Martha Stewart Member     Rating: Unrated       04/07/2013   Excellent salad. I usually like to do it for parties, is lite and everybody love it from vegetarian to meat lovers.         Martha Stewart Member     Rating: Unrated       01/16/2011   I split the recipe into five (for my week's lunches) and got about 2.5 to 3 cups in each serving, in case anyone is wondering how big the portions are.

Reviews (2)

Add Rating & Review     9 Ratings   5 star values:        4    4 star values:        2    3 star values:        2    2 star values:        1    1 star values:        0

Add Rating & Review

9 Ratings 5 star values: 4 4 star values: 2 3 star values: 2 2 star values: 1 1 star values: 0

9 Ratings 5 star values: 4 4 star values: 2 3 star values: 2 2 star values: 1 1 star values: 0

9 Ratings 5 star values: 4 4 star values: 2 3 star values: 2 2 star values: 1 1 star values: 0

  • 5 star values: 4 4 star values: 2 3 star values: 2 2 star values: 1 1 star values: 0

    Martha Stewart Member     Rating: Unrated       04/07/2013   Excellent salad. I usually like to do it for parties, is lite and everybody love it from vegetarian to meat lovers.  

Martha Stewart Member     Rating: Unrated       01/16/2011   I split the recipe into five (for my week's lunches) and got about 2.5 to 3 cups in each serving, in case anyone is wondering how big the portions are.

    Martha Stewart Member

    Rating: Unrated 04/07/2013

Excellent salad. I usually like to do it for parties, is lite and everybody love it from vegetarian to meat lovers.

Rating: Unrated

Rating: Unrated 01/16/2011

I split the recipe into five (for my week’s lunches) and got about 2.5 to 3 cups in each serving, in case anyone is wondering how big the portions are.

All Reviews for Quinoa Salad With Corn and Red Pepper

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Quinoa Salad With Corn and Red Pepper

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest