John Myers
Ingredients for 2 servings:
- 80 g quinoa
- 1 tbsp oil (rapeseed oil)
- 1 bunch of spring onions
- 500 g corn on the cob, pre-cooked
- some lemon(s), grated peel
- Salt and pepper, freshly ground
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
ww – suitable
Place the quinoa grains in a fine sieve and blanch them several times in boiling water to remove any bitterness. Then cook in salted water according to the package instructions. After cooking, return them to the fine sieve and drain well. In the meantime, trim the spring onions and finely slice them. Heat 1 tablespoon of rapeseed oil in a large pan and fry the onions until translucent. Then add the corn, cut from the cobs, and heat briefly. Finally, stir in the cooked quinoa and season with lemon zest, salt, and freshly ground pepper. This salad tastes great both hot and cold! A total of 13 points, or 6.5 points for 2 servings.
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