Quinoa corn salad with cilantro, chives and lemon-lime dressing from Rebar: Modern Food Cookbook (page 17) by Audrey Alsterberg and Wanda Urbanowicz

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Notes about this recipe

  • Stephenn31 on March 06, 2025

    This was light and refreshing. I will definitely make it again. I served this as a main course with sliced up avocado which went very well with it.

  • lorloff on August 07, 2022

    Great salad. Made this in the summer with fresh corn and black Peruvian quinoa. The technique for cooking the quinoa was perfect and the flavors were great. I recommended adding some very good olive oil at the end. Will make again.

  • averythingcooks on July 02, 2017

    I read the previous review and promptly made this for lunch. It is really good! I did grill my cob of corn first and used my lime pepper splash instead of Tabasco. I also added feta to the bowl I was eating today. I'm not sure I would add all the feta at once if I wasn't going to serve it all at once.

  • jarsica on May 26, 2017

    This salad lasts for days and travels super well! I love making it for camping!!

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