Quinoa Salad with Corn and Peas


Single serving

3⁄4 c uncooked quinoa (rinsed)
1⁄2 tsp salt
2 c water
1⁄8 c red onion (diced; optional)
1 tbsp lime juice
1 medium tomato (seeded and diced)
2 oz queso fresco or fresh mozzarella (diced)
1⁄8 c cilantro
2 tbsp olive oil

Put rinsed quinoa, salt, and water into pot and bring it to a boil. Cover and gently simmer for 15 minutes. Remove from heat and let sit for 5 minutes. Place into bowl and fluff with a fork.

Soak red onions in water for 5 minutes. Drain the (4 oz.) Libby's® Whole Kernel Sweet Corn Vegetable Cup and (4 oz.) Libby’s® Sweet Peas Vegetable Cup. Drain onions. Place onions, peas, corn, cheese, and tomato in another bowl. When quinoa is cool, mix into vegetable mixtures. Add lime juice and olive oil. Toss mixture and season with salt and pepper.