CORN & QUINOA SALAD
1 Cob of Corn -- preferably grilled, shucked
1 Sweet Red Bell Pepper -- roasted with the skin removed
2 Tablespoons Cilantro -- packed, finely chopped
1 Cup Quinoa
2 Handfuls Baby Spinach Leaves -- about 2 cups
DRESSING
Juice of One Lime
2 Tablespoons Extra Virgin Olive Oil
1/2 teaspoon Ground Cumin
1/2 teaspoon Ground Coriander Seeds
1/8 teaspoon Salt -- or to taste
Freshly Ground Black Pepper -- to taste
Whisper of Cayenne Pepper (less than a pinch)
Rinse the quinoa well and leave it to soak in a mesh colander for about 3 minutes.
Combine the drained quinoa with 2 cups of boiling water in a medium saucepan.
Cover and reduce to a simmer for about 7 minutes.
Lift the lid and check in on the quinoa. The water should be mostly absorbed and appear fluffy. If not, cover again and continue to cook for a couple of minutes more.
Once the water has been absorbed, fluff with a fork and leave it to cool while you prepare the remainder of the salad.
Skin, seed and dice the red pepper, added it to the shucked corn, in a large bowl.
Rinse, dry and finely chop the cilantro, adding it to the corn and peppers.
In a small bowl or large measuring cup, whisk together the lime juice, and oil. Add the cumin, coriander, salt, pepper and cayenne. Mix well.
Measure out 2 cups of the cooked quinoa and add it along with the baby spinach to the corn mixture, stirring to combine.
Pour the dressing. Toss to coat, but be gentle not to bruise the spinach leaves.
Taste and adjust salt and pepper, if necessary.*
Turn out to a platter to serve.
o
*Even thought this is a vegan recipe, about 1/3 cup of crumbled feta will make the salad sing. http://veganvisitor.wordpress.com/
1 Cob of Corn -- preferably grilled, shucked
1 Sweet Red Bell Pepper -- roasted with the skin removed
2 Tablespoons Cilantro -- packed, finely chopped
1 Cup Quinoa
2 Handfuls Baby Spinach Leaves -- about 2 cups
DRESSING
Juice of One Lime
2 Tablespoons Extra Virgin Olive Oil
1/2 teaspoon Ground Cumin
1/2 teaspoon Ground Coriander Seeds
1/8 teaspoon Salt -- or to taste
Freshly Ground Black Pepper -- to taste
Whisper of Cayenne Pepper (less than a pinch)
Rinse the quinoa well and leave it to soak in a mesh colander for about 3 minutes.
Combine the drained quinoa with 2 cups of boiling water in a medium saucepan.
Cover and reduce to a simmer for about 7 minutes.
Lift the lid and check in on the quinoa. The water should be mostly absorbed and appear fluffy. If not, cover again and continue to cook for a couple of minutes more.
Once the water has been absorbed, fluff with a fork and leave it to cool while you prepare the remainder of the salad.
Skin, seed and dice the red pepper, added it to the shucked corn, in a large bowl.
Rinse, dry and finely chop the cilantro, adding it to the corn and peppers.
In a small bowl or large measuring cup, whisk together the lime juice, and oil. Add the cumin, coriander, salt, pepper and cayenne. Mix well.
Measure out 2 cups of the cooked quinoa and add it along with the baby spinach to the corn mixture, stirring to combine.
Pour the dressing. Toss to coat, but be gentle not to bruise the spinach leaves.
Taste and adjust salt and pepper, if necessary.*
Turn out to a platter to serve.
o
*Even thought this is a vegan recipe, about 1/3 cup of crumbled feta will make the salad sing. http://veganvisitor.wordpress.com/
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