This Thai-inspired side dish is the perfect way to use up some fresh summer produce that is in abundance this time of year!
Thai Corn, Zucchini, and Quinoa Salad
Serves 6
1 1/2 cups cooked quinoa (I cooked mine in low sodium vegetable broth for a flavor boost)
1 large zucchini, chopped
Kernels from 3 large ears of corn
4 green onions, sliced
2 tsp soy sauce
1/4 cup seasoned rice vinegar
2 limes, juice and zest
2 tsp sesame oil
2 Tbsp chili garlic sauce (Asian aisle)
1/4 cup fresh chopped cilantro
2 tsp minced ginger
Combine all ingredients in a large bowl. Cover and place in the refrigerator for at least one hour, or overnight.
Nutrition info per 1 serving: 137 calories, 4 g protein, 3 g fat, 25 g carbohydrates, 3 g fiber
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