Quinoa and Corn Summer Salad

Quinoa and Corn Summer Salad

I. Love. Corn. In my mind, corn = summer.  As a child, the first corn on the cob of the summer meant the season of endless play had finally arrived!  I even didn’t mind (too much, anyway!) the dozens and dozens of corn ears I had to shuck, so we could freeze the kernels for winter use.  At least the day ended with a dinner accompanied by that delicious cob smothered in butter and sprinkled with salt.  It really made it all worth it!  It truly was my favorite “vegetable.”  Since then, I have come to find corn isn’t a vegetable.  Blow me down!   Who knew?!  Apparently, it’s a cereal grain!  Corn is my favorite “cereal grain”…not the same flow to it.  So, I just put that out of my mind and focus on different, summery ways to use that beautiful yellow morsel.  Here’s the latest (adapted from a Wegmans recipe):

Ingredients
1 Package (7 oz) Red Quinoa, cooked to package specifications and cooled

3 Cups corn kernels, frozen or canned

¼ Cup fresh cilantro, chopped

¾ Cup green onion (scallions), cut on the bias

2 Plum tomatoes, diced

2 Avocados, cubed

½ Teaspoon salt

½ Teaspoon pepper

Vinaigrette

½ Cup olive oil

¼ Cup red wine vinegar

Juice of 1 lime

Salt and pepper

Step 1

Cook the quinoa according to package specifications.  This was my first time cooking quinoa and I followed the recipe precisely, but ended up with too much water at the end…the quinoa had not absorbed all of it.  I drained the quinoa in a strainer and just continued on…turned out fine.  When the quinoa is drained, let it cool while you continue with the recipe.

Step 2

Chop the cilantro, slice the scallions, dice the tomatoes and avocados.  Put all of these into a bowl or lidded container.  Add the corn.

Step 3

Prepare the vinaigrette and add salt and pepper until it is perfect for you.

Step 4

Add the cooled quinoa, salt and pepper to the vegetable, fruit and GRAIN mixture. J Add about half the vinaigrette and combine.  Taste and then add the vinaigrette until it is to your own taste preference.  I actually ended up adding all of it and thought it was perfect.  But that’s just me.

Place plastic wrap directly over the salad to prevent the avocado from browning.  Then chill the salad and serve!  Welcome Summer!