Roasted Corn and Quinoa Salad

Quinoa – it’s showing up everywhere, even at some fast food restaurants, so you might think it is overused.  But when make correctly, it is still a protein-packed, satisfying ingredient.

With the last of the wonderful fresh corn at the farmer’s markets, this is a wonderful recipe to try now.

With this recipe, we provide a few quick tips on how to make quinoa so that it is not woefully overcooked, while adding some boldly flavored ingredients that will really pull out the naturally nutty flavor of this amazing grain.  We give you a recipe for a seriously great vinaigrette made from our own Serious Foodie Hatch Chile Sauce (click HERE).

Roasted Corn and Quinoa Salad
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Cook time: 
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Serves: 4 to 6 servings
 
Quinoa is a bit of a blank slate - but the key to good grains is the cooking technique. We toast the grains, like a risotto, then add broth along with water - and we stay light on the water so that you don't end up with a mushy mess.
Ingredients
  • 3 tablespoons Serious Foodie Hatch Chile Sauce (if you local store isn't carrying the sauce, then you can find it via our on-line store)
  • Juice from 1 lime
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon salt
  • ½ cup olive oil, plus a few tablespoons for cooking
  • 2 ears corm, husked
  • 1½ cups pre-washed quinoa (it is important to pre-wash)
  • 2 tablespoons unsalted butter, cut into 2 pieces
  • 1 small onion, chopped fine
  • ¾ cup vegetable stock
  • ¾ teaspoon salt
  • 1 cups water
  • ½ red or yellow bell pepper, diced (we like a combination of both)
  • 2 green onions, chopped
  • 1 jalapeno, seeded and sliced (optional)
Instructions
  1. Prepare the vinaigrette: whisk together the Serious Foodie Hatch Chile Sauce, lime juice, vinegar, and salt. Drizzle in the olive oil while whisking vigorously.
  2. Brush a cast-iron skillet with olive oil, and set over medium heat. Once the skillet is hot, add the corn while brushing with olive oil. Using a fork, gently roll the corn to evenly sear - this should take about 3 minutes (alternatively, this can be done on a grill). Remove the kernels from the cob, and save for the salad.
  3. Cook the quinoa: Toast quinoa in medium saucepan over medium-high heat, stirring frequently, until quinoa is very fragrant and makes continuous popping sound, 5 to 7 minutes. Transfer quinoa to bowl and set aside.
  4. Return now-empty pan to medium-low heat and melt butter. Add onion, and saute until onion is softened and light golden, 5 to 7 minutes.
  5. Increase heat to medium-high, stir in water, stock, salt, and quinoa, then bring to simmer. Cover, reduce heat to low, and simmer until grains are just tender and liquid is absorbed, 18 to 20 minutes, stirring once halfway through cooking. Remove pan from heat and let sit, covered, for 10 minutes. Fluff quinoa with fork.
  6. In a large bowl, toss together the quinoa, corn, cilantro, bell pepper, green onions and the jalapeno if using.
  7. Mix with the dressing to taste. Refrigerate for 15 to 30 minutes to allow flavors to mix. You can serve with additional lime wedges.

 

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