Check out the video to see just how easy this is to make!
This Toasted Quinoa Salad is a great example of how something vegetarian, gluten free, and dairy free can still be amazing. Wow your guests at the next get together – I guarantee they’ll ask for the recipe!
Holy knights of Columbus, we are all moved in. Can I get a heck ya?! Of course, when I say we’re “all moved in,” that means our furniture is in place, prep bowls have found their new home, and towels are in the linen closet, not the living room. It does not mean all of the boxes have been dismantled and we can actually see the inside of our garage. Bwahahahahahaha. Ya, right. I give that another 4
years months weeks.
Amidst the painstaking joys of moving, I haven’t been able to watch The Daily Show or Tosh.O…I feel so disconnected with the world. But I’ve still been cooking. I refuse to let anything interfere with my love of summer food. Which is to say, veggies on the grill and a great grainy salad.
Never had quinoa? Its texture reminds me a little of couscous, with a mild, slightly nutty flavor. The wowza part in this particular salad comes from the cumin and lime commingling, the sweetness from the corn, and the buttery avocado – like a little dance in your mouth with every bite. You know what I’m talking ’bout.
Don’t shy away from the 1 hour meter. A lot of that time is spent just waiting for the ingredients to cool before you can combine it all.
This is summer in a bowl. And I don’t want it to end.
This Toasted Quinoa Salad is a great example of how something vegetarian, gluten free, and dairy free can still be amazing. Wow your guests at the next get together - I guarantee they’ll ask for the recipe!
- 1 1/2 cups quinoa
- 1 tablespoon extra-virgin olive oil
- 2 cups water
- 2 teaspoons ground cumin
- 4 tablespoons extra virgin olive oil
- 1/2 cup fresh lime juice , plus more to taste
- 1 tablespoon finely chopped seeded jalapeno pepper , plus more to taste
- 1 garlic clove , grated
- 1 teaspoon coarse salt
- 1 cup fresh corn kernels (from 2 ears)
- 1 cup cherry tomatoes , halved or quartered
- 4 scallions , diced
- 1 ripe avocado , diced
- 1/2 cup finely chopped fresh cilantro
Rinse the quinoa in a fine-mesh strainer under cold water; shake the strainer to remove as much water as possible.
Heat the tablespoon of olive oil in a large skillet. Add the rinsed quinoa and cook, stirring, over medium heat until it is light golden brown, about 10 minutes. Add 2 cups water to the quinoa, and bring to a boil. Reduce heat to medium low; cover and cook until the water is absorbed and the quinoa is translucent, 18 to 20 minutes. Uncover and fluff with a fork; let stand until cool, about 10 minutes.
In the meantime, in a large bowl, whisk together the cumin, 4 tablespoons olive oil, lime juice, jalapeño, garlic, and salt until combined.
Add in the cooled quinoa, corn, tomatoes, and scallions to the dressing; toss gently to blend.
Spoon the salad onto a large platter, and garnish with the avocado and cilantro.
Other Grainy Salads you might like!
Mexican Rice and Grape Salad – Belly Full
Israeli Couscous with Green Beans, Feta, and Raisins – Belly Full
Broccoli Quinoa Salad – Well Plated
Three-Bean Wild Rice Salad – Mom On Timeout