Tomato Quinoa Salad with Corn and Feta Cheese
Hi all! We are back from a two-week boat trip to the Thousand Islands. (Actually, there are 1800 islands, but that wouldn’t make a catchy enough phrase, I guess.) We had grandchildren aboard as second “mates,” i.e., minimal help, maximal eating. Couldn’t get a one o’ them ther kids to swab a deck!
As you may recall, I’ve described the boat galley as…well, somewhat restrictive. Here is a pix showing the total extent of its counter space with the fridge off to the left and stove to the right. The wooden board on the counter is the top to the garbage pail beneath. Clever, huh?
The galley is always fun for a while, and then, not surprisingly, I’m glad to return to my spacious, appliance-rich, air-conditioned kitchen.
This salad (both sweet and salty; soft and crunchy) happened because we stopped at a farmer’s market on the way home and bought big, delicious, juicy tomatoes. It makes a great side dish for dinner or main dish for lunch
Makes 8 1-cup servings
- 5-6 large tomatoes, diced (I removed the seeds first.)
- 1 cup cooked quinoa
- ½ cup goat or cheese feta (or 80g), finely chopped (I do a quick spin in my food processor.)
- 2/3 cup corn, frozen (or canned or fresh; I just happened to have a bag of frozen corn. Didn’t bother defrosting.)
- ¼ cup chives, finely chopped (or you could use green onion)
- Salt, to taste
- Salad dressing of choice (optional)
- Mix all ingredients in a medium dish.
- Cover and chill.
For Weight Watchers: This recipe made 12 cups of salad and had 13 points, which comes to approximately 1 point per 1-cup serving without any salad dressing.