We’ve made it to August! Corn season is in full swing here in Indiana. Like true Midwesterners, we can’t get enough corn in the summer.We’ve incorporated it into a recipe that we’re excited to share — the recipe from our first cooking class last week!
We’re so happy to have a great group of people with us for this 3-week seminar to explore local and seasonal eating, home cooking, and personal health. We had a wonderful time last week discussing an intro to these concepts, and made this quinoa salad.
The salad is a delicious way to enjoy fresh seasonal vegetables — you can use whatever vegetables you happen to have on hand. We used corn cut right of the cob, which adds sweet bursts of flavor in each bite. The salad happens to be vegetarian, vegan, and gluten-free, and is a nice option to bring to a summer cookout. It also works well as a lunch or light dinner with a green salad.
- 2 cups dry quinoa
- 2 small shallots
- 1 pint cherry tomatoes
- 2 ears corn
- ⅓ cup loosely packed fresh basil leaves
- 1 14-ounce can cannellini beans, or 3 cups cooked
- ¼ cup olive oil
- ¼ cup aged balsamic vinegar
- ½ tablespoon stone ground mustard
- Kosher salt
- Fresh ground black pepper
- Make the quinoa, according to the instructions in Master Recipe: Perfect Quinoa.
- While the quinoa cooks, mince the shallots. Cut the cherry tomatoes in half. Cut the corn from the cobs. Cut the basil into thin strips (chiffonade). Drain and rinse 1 can cannellini beans.
- In a canning jar, add ¼ cup olive oil, ¼ cup balsamic vinegar, ½ tablespoon stone ground mustard, a few pinches kosher salt, and fresh ground black pepper. Shake vigorously to combine.
- When the quinoa is done, spread it on a large baking sheet to cool it to room temperature quickly, then transfer to a large bowl. Add the vegetables, dressing, and a few more pinches kosher salt and fresh ground pepper. Taste, and add more seasoning to taste.