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You could substitute any other grain for the quinoa, but quinoa is loaded with protein and its chewy texture is a nice complement to the softness of the tomatoes and the crunch of the corn and onion. We served this salad as a side dish, but it could easily be doubled to become a main course. Because it can be served at room temperature, it makes a great pot luck or picnic dish.
Serves 6 as a side dish
20 minutes cooking and preparation time, plus additional time for cooling
4 tablespoons, plus 1 teaspoon olive oil
1 cup quinoa
1 teaspoon salt
a few grinds of pepper
2 tablespoons chopped cilantro
2 tablespoons white wine vinegar
1/4 cup diced red onion
corn cut from 2 ears of cooked corn (about 1 cup)
2 medium tomatoes, cored and diced
Heat a teaspoon or so of olive oil in a skillet. Add the quinoa and cook it until it is fragrant, 1-2 minutes. Add 1 1/2 cups of water, and bring to a boil. Turn off the heat, cover, and let the quinoa sit for about 12 minutes, until it is soft and the round grains have opened up.
Meanwhile, make the vinaigrette. Whisk together the salt, pepper, cilantro, and white wine vinegar. Slowly add the remaining olive oil, whisking continuously. When the quinoa is cooked, toss it with the dressing in a large bowl. Let it cool for a few minutes, and add the onion, corn, and tomato. Serve the salad warm or let it cool to warm temperature.