Quinoa with White Corn, Sugar Snaps, & Italian Parsley

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From article: Southern (Italian) Style

  • 4 servingsServings


  • 1/2 cup white quinoa
  • 1 cup sugar snap peas
  • 1 ear white corn, kernels cut off (about ¾ cup of kernels)
  • 1/4 cup roughly chopped Italian flat-leaf parsley
  • 1 Tbs. Meyer lemon juice
  • 1 Tbs. extra-virgin olive oil
  • Salt and pepper to taste


  1. Bring 1 cup water to boil in small saucepan, and add quinoa. Reduce heat and simmer until water is absorbed, about 10-12 minutes.
  2. Steam sugar snaps until just past crunchy, about 90 seconds. Rinse in cold water, and cut in half.
  3. Toss together quinoa, sugar snaps, corn, and parsley with lemon juice, olive oil, and salt and pepper. Serve at room temperature or chilled.

Nutrition Information

  • Calories: 1150
  • Carbohydrate Content: 22 g
  • Fat Content: 5 g
  • Fiber Content: 3 g
  • Protein Content: 5 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 10 mg
  • Sugar Content: 2 g
Charred Corn Salad recipe

Charred Corn Salad

The creamy, cool texture of this salad marries well with grilled meats, seafood, and chicken. Opt for organic corn if possible. Add a handful of arugula for a slightly spicy kick.