Introduction
This quinoa salad is a vibrant and healthy dish, perfect for summer gatherings or as a refreshing side at dinner. With sweet corn, marinated tomatoes, and creamy avocados, this salad is bursting with flavor and nutrition. The use of lime juice and fresh herbs adds a zesty touch, making it a delightful addition to any meal.
Detailed Ingredients with measures
1 cup uncooked quinoa
4 ears raw sweet corn, kernels cut off the cob
1–2 cups marinated tomatoes (see below)
1 shallot, minced
Fresh cilantro and chives, minced
Juice and zest of 1–2 limes
Olive oil, to taste
1 teaspoon kosher salt
1/2 cup Cotija cheese (optional)
1–2 avocados, diced
Marinated Tomatoes:
1 pound cherry or grape tomatoes, halved or quartered
1 clove garlic, finely grated
2 tablespoons olive oil
1 tablespoon vinegar or lemon juice
1 tablespoon freshly minced herbs (e.g., parsley)
Salt to taste (about 1/2 – 3/4 teaspoon kosher salt)
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Yield
Serves approximately 4-6 people
Detailed Directions and Instructions
Step 1: Cook the Quinoa
Begin by cooking 1 cup of uncooked quinoa according to the package directions. Typically, this involves rinsing the quinoa, combining it with water in a pot, bringing it to a boil, then reducing the heat and simmering until all water is absorbed. Allow the quinoa to cool.
Step 2: Prepare the Marinated Tomatoes
In a medium bowl, combine 1 pound of halved or quartered cherry or grape tomatoes, 1 finely grated clove of garlic, 2 tablespoons of olive oil, 1 tablespoon of vinegar or lemon juice, and 1 tablespoon of freshly minced herbs, such as parsley. Add salt to taste (about 1/2 – 3/4 teaspoon of kosher salt). Mix the ingredients well and let them marinate to enhance their flavors.
Step 3: Combine Salad Ingredients
In a large bowl, combine the cooled quinoa, the kernels cut off from 4 ears of raw sweet corn, the marinated tomatoes along with their juices, 1 minced shallot, and freshly minced cilantro and chives. Add the juice and zest of 1–2 limes, olive oil to taste, and 1 teaspoon of kosher salt. Toss everything together until well mixed.
Step 4: Refrigerate or Serve
If not serving the salad immediately, cover and refrigerate it. Just before serving, gently fold in 1–2 diced avocados and 1/2 cup of Cotija cheese (if using). If the salad has been refrigerated for a while, taste and adjust the flavors as needed by adding a little more salt, olive oil, or lime juice.
Notes
Note 1: Quinoa Cooking
Ensure the quinoa is rinsed before cooking to remove any bitter coating.
Note 2: Marinating Time
For best flavor, allow the tomatoes to marinate for at least 30 minutes.
Note 3: Serving Freshness
To maintain freshness, add the avocados and cheese just before serving to prevent them from browning.
Note 4: Flavor Adjustment
Feel free to adjust lime juice and olive oil to suit your taste preferences just before serving.
Cook techniques
Cooking Quinoa
Cooking quinoa involves rinsing the grains to remove the saponins that can impart a bitter taste. Combine 1 cup of uncooked quinoa with 2 cups of water or broth in a pot. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is fluffy. Let it sit covered for 5 minutes before fluffing with a fork.
Marinating Tomatoes
To marinate tomatoes, start by cutting them into halves or quarters. In a bowl, combine the tomatoes with finely grated garlic, olive oil, vinegar or lemon juice, freshly minced herbs, and salt. Toss well to ensure the tomatoes are evenly coated, then let them sit for at least 15-30 minutes to allow the flavors to meld.
Mixing the Salad
When mixing the salad, use a large bowl for ample space. Start by adding the cooled quinoa, then layer in the ingredients like raw sweet corn, marinated tomatoes (with juices), minced shallot, cilantro, chives, lime juice, lime zest, olive oil, and kosher salt. Gently toss to combine, taking care not to mash the ingredients.
Serving Fresh Ingredients
For the best texture and flavor, add diced avocado and Cotija cheese (if using) just before serving. This prevents the avocado from browning and ensures the cheese stays fresh. If the salad has been stored in the refrigerator, taste it and adjust seasoning with additional salt, olive oil, or lime juice as needed.
FAQ
Can I use other grains instead of quinoa?
Yes, you can substitute quinoa with other grains like couscous, bulgur, or farro. However, cooking times and liquid ratios may vary.
How long can I marinate the tomatoes?
You can marinate the tomatoes for as little as 15 minutes or up to a few hours. For maximum flavor infusion, marinating for at least 30 minutes is recommended.
What can I use instead of Cotija cheese?
If you don’t have Cotija cheese, you can use feta cheese, goat cheese, or omit it altogether for a dairy-free option.
How do I store leftover salad?
Store leftover salad in an airtight container in the refrigerator. It’s best to keep the avocado separate until serving to avoid browning.
Can I add more vegetables to the salad?
Absolutely! Feel free to add other vegetables like bell peppers, cucumbers, or radishes for extra crunch and nutrition.
Conclusion
This vibrant quinoa salad combines a variety of flavors and textures, making it a refreshing and nutritious dish. The marriage of sweet corn, marinated tomatoes, and creamy avocado enhances the overall experience, while the lime and fresh herbs add a zesty punch. Perfect for summer gatherings or as a light meal, it can also be customized to suit personal preferences.
Quinoa and Black Bean Salad
Combine cooked quinoa with black beans, diced bell peppers, and corn. Dress with lime juice, cumin, and fresh cilantro for a protein-packed, Southwestern-inspired salad.
Greek Quinoa Salad
Toss quinoa with diced cucumbers, Kalamata olives, cherry tomatoes, red onion, and feta cheese. Drizzle with olive oil and lemon juice for a Mediterranean twist.
Tropical Quinoa Salad
Mix cooked quinoa with diced mango, pineapple, bell peppers, and red onion. Add a ginger-lime dressing for a sweet and tangy tropical flavor.
Quinoa & Roasted Vegetable Salad
Add roasted zucchini, bell peppers, and eggplant to quinoa. Toss with balsamic vinaigrette and fresh basil for a hearty, savory salad.
Quinoa and Chickpea Salad
Combine cooked quinoa with chickpeas, diced cucumbers, tomatoes, and parsley. Dress with tahini and lemon juice for a creamy, nutritious option.
