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.
2
Place into large bowl and fluff with a fork. Let cool.
3
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
2large heirloom tomatoes, seeded and diced
1cupuncooked quinoa
2cupswater
15ozcan corn, drained
½cupdiced red onion
4ozfresh low-fat mozzarella, diced
⅛cupchopped fresh parsley
1tbsplemon juice
2tbspolive oil
Directions
1
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.
2
Place into large bowl and fluff with a fork. Let cool.
3
Add corn, peas, onions, tomato, cheese, parsley, lemon juice and olive oil. Gently toss mixture until combined.
