• Elisa Juarez

Quinoa, Corn, & Tomatillo Salad

Updated: May 15

2 cups cooked quinoa 2 ears of corn, cut from cobs 3 medium tomatillos, finely diced 1 large scallion, chopped fine 2 Tbsp. chopped cilantro 1 Tbsp. extra virgin olive oil 2 tsp. lime juice Sea salt and freshly ground pepper


Place the quinoa, corn, tomatillos, scallion and cilantro in a large bowl and mix well. Add olive oil and lime juice and mix gently. Season to taste and serve either room temperature or chilled.


This recipe makes 4 servings.



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