Me and Mike bought some Quinoa at Trader Joe’s , and I was looking for a recipe to make for a while, and this one popped up on my google reader! It was a perfect Friday night dinner served with some red pepper and artichoke foccacia we got down the Strip District! Yum!
For the salad:
1 1/2 cups quinoa
1 tablespoon extra virgin olive oil
1 cup fresh corn kernels (from 2 ears)
1 cup diced (1/2 inch) cherry tomatoes
1/2 cup thin-sliced (1/4 inch) scallions (white and green parts)
For the dressing:
2 teaspoons ground cumin
4 tablespoons extra virgin olive oil
1/2 cup fresh lime juice, plus more to taste
1 tablespoon finely chopped seeded jalapeno pepper, plus more to taste
1 garlic clove, grated
1 teaspoon coarse salt
For the garnish:
1 ripe avocado, halved, pitted, peeled and diced (1/2 inch)
1/2 cup finely chopped fresh cilantro
Rinse the quinoa in a fine-mesh strainer under cold water for at least 45 seconds. Shake the strainer to remove as much water as possible.
Heat the oil in a large skillet. Add the rinsed quinoa and cook, stirring, over medium heat until it is light golden brown, about 10 minutes. Add 2 cups water to the quinoa, and bring to a boil. Cook, covered, over medium-low heat until the water is absorbed and the quinoa is translucent, 18 to 20 minutes.
Let stand, uncovered, until cool, about 10 minutes.
Meanwhile, make the dressing: sprinkle the cumin in a small skillet and toast over medium heat, stirring, about 3 minutes. Remove from heat. When the skillet is cool to the touch, add the oil, lime juice, jalapeno, garlic and salt. Transfer to a large bowl, and whisk to blend.
Add the cooled quinoa, corn, tomatoes and scallions to the dressing, and toss to blend.
Spoon the salad onto a large platter, and garnish with the avocado and cilantro