Summer Quinoa Salad
Makes enough for 8 -10 as a side dish
1 1/2 cups quinoa
2 1/2 cups chicken stock or 2 cups water and 1/2 cup white wine
2 ears corn, cut from the cob
1 Tablespoon fresh herbs, such as thyme, oregano, rosemary and basil, minced
1 basket cherry tomatoes
1 teaspoon lemon zest
2 Tablespoons fresh lemon juice
4 Tablespoons olive oil
1/2 cup smoked cheddar or gouda, cubed
salt and pepper to taste
Cook the quinoa like rice, bring quinoa, chicken stock (or water and wine) to a boil with the salt. Lower heat to a simmer and cook for about 18 minutes or until the liquid is absorbed and the germ separates from the seed. A rice cooker works nicely.
Toss the corn and fresh herbs in with the cooked quinoa after cooking, while it sits, before "fluffing", again, like rice or cous cous.
Uncover and cool for about 25 minutes. Toss in the tomatoes, lemon zest, lemon juice, olive oil and cheese. Toss and adjust salt and pepper to taste.
Serve immediately or refrigerate and serve cold. Keeps for about 3 days.
Pronounced keen-wa, this whole grain is extremely high in protein and cooks quickly. A great way to get summer's bounty in a simple side dish, great for BBQ's. Serve with salad for a cool summer meal or add in more of your favorites: chopped turkey, sliced salami or just more veggies.
Recipe by Mani Niall