Add quinoa and water to medium pot and bring it to a boil. Cover, then reduce heat to simmer and cook for 15 minutes. Remove from heat and let sit covered for 5 minutes.
Place into large bowl and fluff with a fork. Let cool.
Add corn, peas, onions, tomato, cheese, parsley, lemon juice and olive oil. Gently toss mixture until combined.
How to Select:
Choose tomatoes with bright, shiny skins and firm flesh. Heirloom tomatoes are known to be big, juicy and flavorful.
How to Store:
Store tomatoes at room temperature away from direct sunlight, use within a week after ripe. Tomatoes taste best if not refrigerated, refrigerate only if you can’t use them before they spoil.
Nutrition Benefits:
Tomatoes are low fat, saturated fat free, very low in sodium, cholesterol free, and low in calories. They are also high in vitamin A, vitamin C, and a good source of fiber.
Ingredients
Directions
Add quinoa and water to medium pot and bring it to a boil. Cover, then reduce heat to simmer and cook for 15 minutes. Remove from heat and let sit covered for 5 minutes.
Place into large bowl and fluff with a fork. Let cool.
Add corn, peas, onions, tomato, cheese, parsley, lemon juice and olive oil. Gently toss mixture until combined.