Prep Time: 20 minutes
1 cup uncooked quinoa
2 cups water
1 can (15 oz.) Whole Kernel Sweet Corn, drained
1 can (15 oz.) Sweet Peas, drained
1⁄2 cup diced red onion
2 large tomatoes, seeded and diced
4 oz. fresh mozzarella, diced
1⁄8 cup chopped fresh parsley
1 Tbsp lemon juice
2 Tbsp olive oil
- Add quinoa and water to medium pot and bring it to a boil. Cover, then reduce heat to simmer and cook 15 minutes. Remove from heat and let sit covered for 5 minutes. Place into large bowl and fluff with fork. Let cool.
- Add corn, peas, onions, tomato, cheese, parsley, lime juice and olive oil. Gently toss mixture until combined.
Recipe courtesy of Seneca Foods and FruitsAndVeggies.org.