Charred Corn Quinoa Salad Recipes

QUINOA-CORN SALAD

Steps:

• Cook 1/2 cup red quinoa as the label directs. Put 3 shucked ears of corn in a bowl with a few tablespoons of water; loosely cover and microwave until tender, about 3 minutes. Cool, then cut off the kernels. Toss the quinoa and corn with 1 chopped large heirloom tomato, 2 sliced scallions, 3 tablespoons each olive oil and lime juice, 1/2 teaspoon kosher salt and a pinch of cayenne.

CHARRED CORN & QUINOA SALAD

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

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.

QUINOA AND CORN SALAD

Steps:

• Rinse quinoa in cold water; drain in fine-mesh strainer. In 1-quart saucepan, heat quinoa and 1 cup water to boiling. Reduce heat. Cover; simmer 15 to 20 minutes or until water is absorbed and quinoa is tender. Cool slightly. Meanwhile, cook corn as directed on package; cool.
• Cut cucumber in half lengthwise; remove seeds and cut into 1 1/2x1/4-inch strips. In large salad bowl, stir cucumber, celery, bell pepper, onion, cooked quinoa and corn.
• In small bowl, beat vinegar, lime juice, garlic, cumin, salt and pepper with whisk until blended. Beat in oil. Pour dressing over quinoa mixture; toss to coat. Sprinkle with cilantro.