I decided to make a healthy side dish to go with my Barbequed Balsamic Chicken.
I love quinoa and it makes such a great salad.
I decided to use some fresh corn that I got at the farmers market, then just threw in a few other things that I had in the fridge. The result was amazing!
It had so much flavour and texture.
What you need,
1 cup of quinoa, cooked and cooled
3 cups of fresh corn kernels (from 3-4 cobs)
2 cups of cherry or grape tomatoes, halved
1 cup of mini bocchini, halved
3 green onions, chopped
1 cup of fresh basil leaves, chopped
3 tbsp. white wine vinegar
¼ cup olive oil
1 tbsp. honey
1/2 tsp. salt
Fresh ground pepper to taste
In a large bowl mix the quinoa, corn, tomatoes, bocchini and green onions.
In a small bowl whisk together the white wine vinegar, olive oil, honey, salt and pepper.
Gently toss the dressing on the salad and refrigerate for at least 1 hour.
Just before serving gently toss in the fresh basil.
This salad went great with the chicken. I also took the left overs for lunch and it was filling and wonderful.