Roasted Corn, Edamame and Quinoa Salad
As the warmer weather approaches it's nice to have filling salads for dinner. The leftovers are great for lunches also. The trick with keeping the lettuce nice for leftovers is to wait until just before you eat it to add the dressing. If you dress the salad when you serve it at dinner the dressing will make the lettuce go all funny in the refrigerator over night. I don't think this will kill you but it doesn't really seem all that appetizing. So keep the dressing in a separate container from the salad until you're ready to eat it.
⅔ cup water
⅓ cup quinoa
For the Salad:
3 cups corn
1½ cups shelled edamame (thawed if previously frozen)
1 cup chopped red pepper
½ cup chopped cilantro
6 green onions, chopped
4 garlic cloves, minced
1/2 cup cherry or grape tomatoes, halved
Romain or spring mix lettuce
For the Dressing:
6 tablespoons lemon juice
¼ cup reduced-sodium soy sauce
2 tablespoons smooth dijon mustard
2 tablespoons olive oil
Roast the corn on the a grill (if it's on the cob) or in a cast iron skillet until you start to see brown on the surface. If using corn on the cob, remove the kernels from the cob once they are cool enough to handle.
Place water and quinoa in a small saucepan and prepare according to package directions (which will probably indicate that you will bring them to a boil and then simmer, covered, for about 10-15 minutes or until the water is absorbed). NOTE: If your quinoa is not pre-rinsed, then before you add it to the saucepan, you will need to rinse it in a sieve, swishing it with your fingers until the water runs clear.
Meanwhile, in a colander, rinse and drain the edamame. Transfer to a large serving bowl. Add the remaining salad ingredients and prepared quinoa.
Check out the gallery page - Future Relics Gallery by Lori Buff
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| Roasted Corn, Edamame and Quinoa Salad |
Ingredients:
For the Quinoa:⅔ cup water
⅓ cup quinoa
For the Salad:
3 cups corn
1½ cups shelled edamame (thawed if previously frozen)
1 cup chopped red pepper
½ cup chopped cilantro
6 green onions, chopped
4 garlic cloves, minced
1/2 cup cherry or grape tomatoes, halved
Romain or spring mix lettuce
For the Dressing:
6 tablespoons lemon juice
¼ cup reduced-sodium soy sauce
2 tablespoons smooth dijon mustard
2 tablespoons olive oil
Directions:
To prepare the dressing, combine lemon juice, soy sauce, mustard and olive oil in a medium bowl. Whisk well to combine and then pour over vegetable mixture. Chill before serving to allow the flavors to combine.Roast the corn on the a grill (if it's on the cob) or in a cast iron skillet until you start to see brown on the surface. If using corn on the cob, remove the kernels from the cob once they are cool enough to handle.
Place water and quinoa in a small saucepan and prepare according to package directions (which will probably indicate that you will bring them to a boil and then simmer, covered, for about 10-15 minutes or until the water is absorbed). NOTE: If your quinoa is not pre-rinsed, then before you add it to the saucepan, you will need to rinse it in a sieve, swishing it with your fingers until the water runs clear.
Meanwhile, in a colander, rinse and drain the edamame. Transfer to a large serving bowl. Add the remaining salad ingredients and prepared quinoa.
Check out the gallery page - Future Relics Gallery by Lori Buff
when the hot weather gets here I'll live on salads and add this to my list; what is the purpose of rinsing the quinoa?
ReplyDeleteThe hot weather will be here in Georgia in a few days, but it may be a few more by you.
ReplyDeleteAll quinoa has a bitter-tasting coating on each seed that protects it from being eaten by birds in the field. This is called saponin and must be removed before it is cooked and eaten. Some quinoa is pre washed before packaging, some is not.