We have heard how very nutritious the grain called Quinoa is and want to include it in our diet. So I set out to make a salad using it along with some of the fresh corn we had tucked in the freezer. And if I do say so myself, the salad turned out to be delicious! Perfect for lunch, either packed for work/school, or served at home. It would also make a nice make-ahead dish to bring to a pot-luck or end of summer barbeque.
Quinoa, which is cooked much like rice, is quite bland on its own so really needs the addition of flavourful additions to make it tasty. What’s the good of a super healthy food if it doesn’t taste very good, right? So in addition to the corn, this salad includes mushrooms sauteed in olive oil and garlic, peppers (both sweet and spicy), herbs and Feta cheese. All are combined with an olive oil and red wine vinegar dressing.
About the fresh herbs, I used oregano, parsley, chives and thyme because I had it available in my garden. But these are optional as I wouldn’t expect you to buy them all just to make this recipe. If you’re going to go with one fresh herb, I’d go with the oregano. The chives can be replaced with finely chopped mild onion.
Note that Quinoa should be rinsed before cooking, as it naturally contains a bitter tasting something that detracts birds from eating it. Most commercially available quinoa has this already removed, but I have read that rinsing before cooking is still recommended. Also note that those grains are tiny and unless you want them to slip through the holes in your colander (don’t ask me how I know this might happen), I recommend using a fine mesh sieve.
To freeze fresh corn niblets, all you do is cook the cobs as usual, And then cut the kernels off the cob and put in a zip-lock freezer bags. Then later when you want a fresh corn taste, just take out the quantity you need. Note that this recipe can also be made with ‘regular’ frozen corn or drained canned corn.
Here are some pictures I took while making the salad:
And here’s the finished product:
After having it pointed out to me that my recipes have not been printer friendly to-date, I am happy to present this week’s food post using a newly installed tool (called ZipList Recipe) that will allow you to easily print it up and save if you’d like. Here goes …
That recipe card looks ok to me so hopefully it will work for you. Please let me know how I can improve it if you have any problems.
Here’s hoping Friday has been fine for you so far. It is very gloomy and rainy here. Just in time for the week-end. Boo.
Thanks for reading my post and I hope you try the recipe.
And because you know I love pictures here’s one more!