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Summer Quinoa Salad with Corn and Tomato

Summer Quinoa Salad with Corn and Tomato | A Couple Cooks

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.

We chose it as a way to introduce grain salads, the chiffonade cut, using fresh herbs, and making your own vinairgrette, all in one!  We hope you enjoy it as much as we did with our class!

Summer Quinoa Salad with Corn and Tomato
 
by:
Makes: 4 entree servings, more as a side
What You Need
  • 2 cups dry quinoa
  • 1 14-ounce can cannellini beans, or 3 cups cooked
  • 2 ears corn
  • 1 pint cherry tomatoes
  • 2 small shallots
  • ⅓ cup loosely packed fresh basil leaves
  • ¼ cup aged balsamic vinegar
  • ¼ cup olive oil
  • ½ tablespoon stone ground mustard
  • Kosher salt
  • Fresh ground pepper
What To Do
  1. Make the quinoa, according to the instructions in Master Recipe: Perfect Quinoa.
  2. While the quinoa cooks, prepare the vegetables: 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 cannelini beans.
  3. In a canning jar, place ¼ cup olive oil and ¼ cup balsamic vinegar in the jar. Add a few pinches kosher salt, fresh ground pepper, and ½ tablespoon stone ground mustard. Shake vigorously to combine.
  4. When the quinoa is done, spread it on a large baking sheet to cool it to room temperature quickly. Transfer it to a large bowl. Add the vegetables and the dressing. Add a few more pinches kosher salt and fresh ground pepper. Taste, and add more seasoning to taste.
 

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Comments 13

  1. Jess

    Mmm – love the addition of the mustard in the vinaigrette. This is definitely an irresistable combination of flavors – thanks for the great recipe!

  2. Vicky

    Love the combination of flavors in this salad. Seriously can’t believe I only discovered quinoa within this past year. Now I’m in love with it and cook with it at least once a week. I will definitely be trying this asap (especially while I still have a kitchen to cook out of)!

    1. Alex

      A couple of days — but you might want to keep the basil separate as it will get wilted over time.

  3. Michele

    Does anyone know how to calculate the nutritional value of this? Or even the WW points per serving?

    1. Post
      Author
      Sonja

      Thanks for your comment, Michele! We don’t focus too much on nutritional information, since we feel it can sometimes distract us from our focus on home-cooked real food. Any time you are interested in the info about one of our recipes, you can just copy and paste the ingredient list and number of servings into the calculator on this website: http://caloriecount.about.com/cc/recipe_analysis.php.

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