Quinoa, Corn and Tomato Salad with Chive-infused Oil

From Cooking Light, August 2007 (NEW! ha ha)

This recipe would be great with wheat berries or brown rice instead of the quinoa. Give it a whirl.

Preparation

Ingredients

1 ½ cups water
1 cup uncooked quinoa (or try wheatberries)
1 cup corn kernels (~2 ears cooked corn)
1 cup cherry tomatoes, halved
¼ cup finely chopped fresh parsley

Dressing:

  • 2 tablespoons Chive-Infused Oil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons white wine vinegar
  • 1/4 teaspoon salt
  • 1 garlic clove, minced

 

Combine 1 ½ cups water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat and simmer 10 minutes or until liquid is absorbed. Remove from heat; let stand 10 minutes. Fluff with fork. Combine quinoa, corn, tomatoes, and parsley in a medium bowl. Combine Chive-Infused oil and remaining ingredients, stirring with a whisk. Drizzle over salad. Toss well to coat. Let stand 10 minutes before serving for flavors to develop.

Tip: How to Prepare and Eat Edamame

To prepare your edamame, rinse in a colander (don't worry about any rusty edges. Farmer Mary Ellen Raymond said the heat will turning them colors, but they taste great regardless) and boil in salted water for 3 to 5 minutes, drain and cool. Toss with more salt, if desired. Pop the beans out of the pod with your...Read more

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