Quinoa and Corn Salad

Name: Quinoa and Corn Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 1/4 cup fresh lemon juice; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 garlic clove, minced; 1/2 cup olive oil; 1 1/2 cups quinoa, thoroughly rinsed and drained (about 4 Cups cooked); 2 corn cobs, kernels cut from cob; 1 red pepper, cored, seeded, and diced; 1 cucumber, peeled, halved lengthwise, seeded, and diced; 3 green onions, sliced; 1 jalapeno, pepper seeded and diced; 1/4 cup fresh cilantro leaves, roughly chopped; sea salt; 2 tomatoes, cut in wedges

Submitted by candaceshaw

"We've been interested in picnicking for a few years now; something about packing up a lunch and going somewhere green and lovely to eat it on a blanket on the grass feels so special and nice. We've got one of those picnic knapsacks, with all of the cutlery and everything, which we've been using as our camp kitchen for years, and we're building a list of excellent and easily-portable recipes. In the midst of an unexpectedly sweltering May day, we decided to make a few salads and bicycle down to the Trent-Severn Canal, on the bank of Little Lake, to have our first picnic of the year. This recipe, one I'd discovered online and altered to suit the ingredients I had on-hand, was a big hit. I have to say that you could just do the first step and stop there and have something so good; only the fact that I'd already chopped up the other ingredients made me continue, and though it was totally delicious and awesome, the plain corn and quinoa are sooo good."

Download

Ready In:: 35mins
Ingredients:: 14
Serves:: 6

ingredients

¹⁄₄ cup fresh lemon juice
1 teaspoon ground cumin
1 teaspoon chili powder
1 garlic clove, minced
¹⁄₂ cup olive oil
1 ¹⁄₂ cups quinoa, thoroughly rinsed and drained (about 4 Cups cooked)
2 corn cobs, kernels cut from cob
1 red pepper, cored, seeded, and diced
1 cucumber, peeled, halved lengthwise, seeded, and diced
3 green onions, sliced
1 jalapeno, pepper seeded and diced
¹⁄₄ cup fresh cilantro leaves, roughly chopped
sea salt
2 tomatoes, cut in wedges

directions

Bring 2 3/4 cups water to boil in a small saucepan and stir in the quinoa and some salt. Return to boil, reduce heat to simmer, cover, and cook until water is absorbed, about 15 minutes. Turn off heat, place corn kernels on top of quinoa, cover pan, and let stand for 15 minutes. Stir corn into quinoa.
In a small bowl, whisk together lemon juice, cumin, chili powder, garlic, oil, and salt to taste; set aside.
Place quinoa and corn, red pepper, tomato, cucumber, scallions, jalapeno, and cilantro in large bowl. Add dressing and salt to taste; mix until combined.
Serve immediately or hold briefly at room temperature.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

candaceshaw

I'm the Director of a small Ontario folk festival, a working artist, videographer, host, and jill-of-all-trades. I love good work, good friends, good wine, and good food. I'm currently self-employed, and really enjoying it. I like cooking, and especially baking from scratch. I tried making croissants for Christmas morning, and they worked beautifully!

View Full Profile