Dressing adds zip to corn, quinoa

This easy, portable recipe pairs skillet corn and other vegetables with protein-packed quinoa in a piquant dressing that sings of lime.

For even more flavor, toast the quinoa by sauteing it in a little olive oil over medium heat until it's golden before cooking.

Pan-Seared Corn and Quinoa Salad

For dressing:

1/3 cup olive oil

Juice 3 limes

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon soy sauce

1 teaspoon ground oregano

1/4 teaspoon crushed black peppercorns

1/2 teaspoon chile powder

Pinch paprika

For salad:

1 tablespoon olive oil

2 ears corn, husked

1 cup quinoa, cooked

1/2 cup fresh cilantro

2 stalks celery, chopped

1/2 red bell pepper, diced

3 green onions, chopped

1 jalapeno, seeded and sliced

1 lime, cut into wedges

Make dressing: In airtight container, whisk together dressing ingredients. Cover and set aside 15 to 20 minutes to help flavors mingle.

Make salad: Brush a cast-iron skillet with olive oil and set it over medium heat. Once skillet is hot, add corn and brush ears with olive oil. Using a fork, gently roll corn to evenly sear. It should take about 3 minutes for corn to be lightly browned. Transfer corn to a plate and place in fridge to cool.

In large bowl, toss together quinoa, cilantro, celery, bell pepper and green onions. Add as much of the jalapeno as you like, 1/2 teaspoon at a time, depending on how hot you want the salad to be.

Remove corn from refrigerator. Set stalk end of one ear in a large bowl and hold top by the narrow end. Gently run a large, sharp knife down the cob to remove kernels, letting them fall into the bowl. Rotating corn is less awkward than moving the knife and will get you larger kernels.

Toss corn kernels into the quinoa salad and mix with a large spoon. Mix in dressing, transfer salad to an air-tight container and refrigerate for at least 15 minutes.

Serve cold, with a wedge of lime to squeeze over the top.

Makes 4 to 6 servings.

Recipe adapted from Mastering the Art of Vegan Cooking by Annie and Dan Shannon

Food on 07/29/2015

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