CHARRED CORN & QUINOA SALAD
This vegetarian salad is all about the charred corn. The lemon and orange vinaigrette are perfect for this bright summer salad.
Provided by Kelley
Number Of Ingredients 14
Steps:
- In small sauce pan bring the water, 1/2 teaspoon salt and quinoa to a boil. Reduce heat to low, cover, and cook quinoa about 20 minutes or until done. Remove pan from heat and transfer quinoa to a baking sheet so it cools more quickly. (Alternately, you could use leftover already cooked quinoa- you'll need about 3 cups, cooked.)
- While the quinoa cooks, heat the grill to medium-high. Brush the corn with the olive oil and grill about 5 minutes total, turning it often so it chars but doesn't burn. Remove the corn from the grill and let it cool before removing the kernels.
- When the quinoa is cooled, add it to a large bowl. Add the charred corn kernels, minced red onion, red bell pepper, cojita cheese and cilantro.
- In a small bowl, combine the lemon juice, orange juice, and garlic. Slowly whisk in the olive oil until the dressing is mixed together. Season with salt and pepper.
- Pour the dressing over the quinoa and corn salad. Sprinkle with extra cojita and cilantro if desired.
- Salad can be served room temperature or cold.
CHARRED CORN AND QUINOA
Tasty, wholesome, and makes my kitchen smell great! Works as a side dish next to chicken or steak, or as the main event for a meatless meal.
Provided by Samantha
Categories Side Dish Grain Side Dish Recipes
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon butter over medium-low heat in a skillet. Add quinoa and toast until lightly browned with a nutty aroma, 2 to 3 minutes. Remove from heat.
- Combine chicken broth and toasted quinoa in a saucepan and bring to a boil. Cover, reduce heat, and simmer until broth is just absorbed and quinoa is tender, about 15 minutes. Remove from heat and place in a bowl.
- Heat remaining tablespoon butter in a skillet over medium heat. Add corn and cook and stir constantly until just browned, about 8 minutes. Set aside.
- Combine 1 tablespoon olive oil and vanilla extract in another skillet away from heat, then place over medium heat. Add bell peppers and onion. Cook and stir until onions are softened and begin to brown, about 5 minutes. Add spinach and water. Cook until spinach is wilted, about 2 minutes. Remove from heat. Stir in charred corn, feta cheese, and remaining tablespoon olive oil.
- Add vegetable mixture to quinoa and mix well.
Nutrition Facts : Calories 299.6 calories, Carbohydrate 38.4 g, Cholesterol 20 mg, Fat 11.8 g, Fiber 5.1 g, Protein 10.2 g, SaturatedFat 4.2 g, Sodium 739.8 mg, Sugar 4 g
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- Make the dressing: Add water first, then oil, vinegar, mustard, hot pepper sauce, folloed by remaining dry ingredients into a blender. Turn on blender, wait for dressing to fully emulsify. Turn off blender and refrigerate dressing, or use immediately.
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