Quinoa and Corn Salad with Maple-Lime Dressing
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty grain salad with quinoa, roasted corn, and cherry tomatoes dressed in a bright maple-lime vinaigrette with vegan feta. Fresh and summery, it works as a substantial main dish for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 3 cups cooked quinoa
- 2 to 4 tablespoons maple syrup or agave
- Juice of 2 limes
- 3/4 cup corn (canned or freshly cooked is fine )
- 1 cup grape or cherry tomatoes (halved)
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 2 tablespoons coconut oil
- 1/4 cup vegan feta cheese
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 429mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 621mg
- Calcium
- 64mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 429MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.