This quinoa and corn salad is fabulous warm or cold on it’s own. You can also pair it with other recipes, including one I’ll be featuring here on Veggin’ very soon. Stay tuned!
And, before I forget, let’s talk how easy this is to make. You cook the quinoa, whisk up the dressing and take a minute to chop some fresh herbs and scallions and you’re done. Look forward to the leftovers, the longer it sits, the better it gets.
Warm Quinoa and Corn Salad
from Vegetarian Journal
Quinoa and Corn
- 1 3/4 cups water
- 1 cup quinoa, rinsed
- One 15-ounce can corn, drained and rinsed
Bring water to a boil over medium heat. Reduce heat, add the quinoa and corn, bring to a second boil, and then reduce heat again.
- 4 Tablespoons balsamic vinegar
- 2 Tablespoons olive oil
- 1 or 2 cloves garlic, pressed
- 1/4 – 1/2 teaspoon cayenne
In a small bowl, combine vinegar, oil, and garlic. Add cayenne, if desired.
(So, easy that I didn’t even think to take a picture of this step!)
Finishing and Serving
- 1/4 cup sliced scallions
- 1/2 cup finely chopped curly parsley or peppercress
- 1/4 cup lightly toasted walnuts (I used pecans)
When quinoa is done, transfer to a medium-sized serving bowl. Blend the dressing, scallions, and parsley into the quinoa. Top each serving with some walnuts (or pecans). Serve with a steamed vegetable side dish.