RECIPE #267, DAY #450
ORIGINAL RECIPE: “Tricolor Quinoa-Corn Salad” from Stepaniak’s and Melina’s Raising Vegetarian Children*
TIMING: 1 hour, if you steam the quinoa
TOOLS: Something to cook the quinoa. I like to use an electric steamer
COOK TYPE: Steamer or stovetop
HEALTH: Quinoa is a great grain, considered one of the world’s super foods. It has a more complete protein than most grains, and is always served “whole.” Added to a simple citrus vinaigrette and tossed with some fresh veggies, you have a real winner as far as side dishes go. All it needs is a simple roasted or grilled meat to make dinnertime complete.
EXPERIENCE: This is not my favorite thing to do with quinoa. I also don’t find it especially kid-friendly, although this was it’s original intent in it’s original cookbook. What I do love to do with this salad is serve it alongside Warm Peruvian Peanut Potato Salad to make a hearty, summery vegetarian dinner. The two salads just belong together.
NOTES: If I were you, I would start with the juice of 1/2 a lemon, then add more at the tasting stage.
This travels well, like to a potluck, a picnic, or in your work lunch bag. Top with some sliced chicken and fresh herbs/microgreens (and even a handful of peanuts) for a great office meal.
- Well-rinse 1 cup quinoa. Cook according to your method with 1/2 teaspoon salt. I cook in an electric steamer for 1 hour with 1 1/4 cups water.
- Meanwhile, in a serving bowl, whisk together 4 tablespoons olive oil, juice of 1/2 lemon, juice of 1/2 lime, 2 teaspoons Dijon mustard, and salt and pepper.
- When quinoa is cooked, rest for a minute then fluff with a fork. Add to dressing with 1 diced red bell pepper, 3 sliced scallions, and 2 cups corn kernels. Taste for salt and lemon juice.
Serve with Warn Peruvian Peanut Potato Salad and a mohito.
*Recipe has been changed from the original.