January 6, 2014

Quinoa and Roasted Corn Salad

After five days of weather that feels like -40, driving back and forth between our old house and new house, and being on the verge of frost bite, we're finally moved into our new home. Well, moved in to the point of having a somewhat functional kitchen, which means I can fix my cooking and baking withdrawals! And there will be a lot of recipes comin' attcha! The first one is this oh, so wonderful quinoa and roasted corn salad.

This quinoa and roasted corn salad is fresh, delicious, satisfying and full of flavor. The recipe came from a cookbook I had listed in my Top 10 Vegetarian Cookbooks of 2013: Vegetarian: 3 Books in 1. I changed up the ingredients a bit and baddabing baddaboom, quinoa and roasted corn salad!

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 Print RecipeQuinoa & Roasted Corn Salad
Author: Herbivore Haven, Adapted from: Vegetarian: 3 Books in 1
Serves: 6-8
  • 1 cup uncooked red quinoa
  • 1/2 teaspoon salt
  • 1 teaspoon coarse salt
  • 2 cups frozen corn
  • 1/4 cup plus 1 tablespoon vegetable oil, divided
  • 1 cup grape tomatoes, quartered
  • 1 cup green onions, roughly chopped, divided
  • 1 cup cannelini beans, rinsed and drained
  • juice of 1 lime
  • 1/4 teaspoon sugar
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  1. Cook the red quinoa, with the 1/2 teaspoon of salt, according to package directions. Transfer cooked quinoa to a large bowl.
  2. Meanwhile, heat 1/4 cup of vegetable oil in a large skillet over medium-high heat. Add the frozen corn; cook for 10-12 minutes, or until the corn is tender and light brown, stirring often. Stir in 2/3 cup of green onions and coarse salt; cook and stir 2 minutes. Add the corn to the cooked quinoa. Gently stir in the tomatoes and cannelini beans.
  3. Combine the lime juice, sugar, cumin, and black pepper in a small bowl. Whisk in remaining 1 tablespoon of vegetable oil until combined. Pour over quinoa mixture; toss to coat. Sprinkle with remaining 1/3 cup of green onions. Serve warm, and enjoy!