Charred Corn and Quinoa Salad
Ingredients
- 1 cup quinoa
- 1 3/4 cup vegetable broth or water
- 3 ears of corn
- 1/4 cup sun-dried tomatoes from a jar packed in oil, julienned
- Kosher salt
- 1/4 cup pepitas
- 2 shallots, thinly sliced
- 6 garlic cloves
- 1 tsp dry oregano
- 1/2 tsp red pepper flakes (optional)
- 2 large limes
- 2 small zucchini, sliced into half moons
- 12 oz bag frozen shelled edamame, thawed or cooked according to package
- 2 jalapeños, thinly sliced (deseed for less spice)
- 3/4 cup fresh basil leaves (lightly packed)
- 2 scallions, roughly chopped
- 1 tbsp white wine vinegar
- 3 tbsp extra virgin olive oil
Preparation
Rinse the quinoa in a fine mesh sieve and drain well.
Transfer quinoa to a medium saucepan with vegetable broth, bring to a boil, reduce to a low simmer, cover, and cook for 12-13 minutes.
Remove from heat, let steam for 10 minutes with lid on, then fluff with a fork.
Cut corn kernels from the cob.
Heat 1-2 tablespoons of oil in a large skillet over medium-low heat.
Add corn and cook undisturbed for 3-4 minutes.
Toss with a pinch of salt and cook for 2 more minutes until lightly charred.
Stir in pepitas and sauté for 2 minutes.
Add shallots and another pinch of salt, sauté for 2 minutes until softened.
Stir in minced garlic and cook for 2 minutes.
Stir in oregano, red pepper flakes, and zucchini, sauté for 2-3 minutes until zucchini softens slightly.
Remove from heat and stir in zest of 1 lime.
In a large mixing bowl, combine cooked quinoa, sautéed vegetables, edamame, sun-dried tomatoes, 1 sliced jalapeño, 1/4 cup basil leaves, juice of 1 lime, and a generous pinch of salt, then toss to combine.
In a blender, combine remaining 1/2 cup basil, 1 jalapeño, 2 garlic cloves, scallions, juice and zest of 1 lime, white wine vinegar, 3 tablespoons extra virgin olive oil, and 1/2 teaspoon salt, then blend until smooth.
Adjust seasoning to taste.
Serve salad with dressing drizzled over top.
Notes
This salad is great for increasing vegetable intake and is perfect for summer gatherings.
