Sweet, tangy & refreshing!
This recipe is all about the tastes of summer. It's a colorful side or main served cold or at room temp.
Summer Quinoa Salad
Total Time: 25 Minutes Servings: 4
Posted by JLB
1 cup dry quinoa
1/2 to 1 pint Cherry Tomatoes halved
1/2 Tasty Jade Cucmber chopped into chunks
2 ears of Sweet Corn kernels off the cob
2 tablespoons chopped Cilantro
1 to 2 limes
Cilantro sprig garnish
Optional: 1 to 2 tablespoons of Olive Oil
Cooking the Quinoa:
This seed (not a grain) is a yummy complete protein and cooks up in just 20 minutes. Take 1 cup dry quinoa and add 2 cups water (a wee bit extra is good for gas stoves) and an optional dash of olive oil. Bring to a boil & then turn down to simmer while the quinoa cooks & absorbs all the water - 9-12 minutes. Once cooked, fluff or stir quinoa up and let cool down for 5 minutes. (One cup of dry quinoa will yield three cups cooked).
While the quinoa cooks:
Cut the cherry tomatoes in half, chop the cucumber, cut the kernels off your ears of corn & chop up cilantro. Mix these ingredients up in a medium to large sized bowl add salt and the juice of 1 lime and let sit.
Once the quinoa has cooled down a bit mix it in with your veggies add more salt & lime juice to taste & if you like drizzle in some extra virgin olive oil.
Pop this dish into the refrigerator - it tastes even better the next day!
Escarole season is just around the corner, and these bold tasting heads should be popping up in our fields (and market-stands) in the upcoming weeks. Check out a great recipe for this unique green, and get ready for a winter-time treat!