In case you’ve gotten into a bit of a quinoa rut, I’ve got a new one for you. The recipe comes from a friend named Kate who has a real way with herbs (and other things, too.)
I love the mix of southwestern flavors in this fresh, summery quinoa salad – corn, lime, jalapenos, sage and cilantro.
You’ve got lots of sweetness between the corn and the red onion.
A little bit of heat from the jalapeños and lots of fresh, bright flavor from the cilantro and the sage.
The sophisticated sourness of the fresh lime juice tempers the sweetness of the corn and sauteed onions.
And quinoa’s mild nuttiness provides a nice base for all these flavors to show off.
A perfect late summer (how on earth did it get to be LATE summer already?!) salad flecked with green herbs and studded with yellow kernels of corn and soft, sweet pieces of purple onion.
Next: Get the recipe!
Feel free to fool around with the proportions – you can use more or less jalapeño, corn, cilantro, etc., it’s all flexible based on your preferences.
Quinoa, Sweet Corn, Lime & Jalapeño Salad
* 1 1/2 cups of quinoa
* 2 1/2 cups of water
* 3-4 ears of corn shucked and cut off the cob
* 1 large red onions, chopped
* 1/2-1 jalapeño, seeds and inner membranes removed, finely chopped (don’t touch your eyes for hours!)
* 1/3 cup fresh lime juice
* 1/2 cup coarsely chopped cilantro
* 1/4 cup coarsely chopped oregano or sage
* Olive oil
* Lots of sea salt
* Lots of freshly ground black pepper
1. Cook the quinoa: bring a medium-large pot of water to a boil; while it’s heating up, rinse the quinoa in several changes of water and drain thoroughly. Once the water reaches a boil, add the quinoa, stir, and lower the heat to a simmer. Cook for 15 minutes on low heat or until you see the little curly white tail of the quinoa grains emerge. Turn off the heat, stir in a few tablespoons of olive oil and set it aside.
2. Heat some olive oil in a wide frying pan. Add the onion and sauté it over medium heat for 3-4 minutes, then add the corn and sautee for another 3-5 minutes until the corn is just tender. Season it all with sea salt and let it cool.
3. Combine the quinoa, onions and corn, chopped jalapeño, lime juice, 3-4 Tbsps olive oil and toss it all with roughly several teaspoons of salt (adjust as needed) then add the fresh herbs and mix to make sure everything is distributed evenly. Serve warm or cold.
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