Recipes
Supersweet Corn and Quinoa Salad
Ingredients
- 4 ears sweet fresh corn, husked and kernels cut from cob (about 3 cups)
- 3 cups cooked quinoa* or prepared coucous
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup diced red and/or green sweet bell pepper
- ½ cup chopped red onion
- ¼ cup thinly sliced green onions (scallions)
- 8 ounces peeled, cooked shrimp (optional)
- Mustard Vinaigrette (recipe follows), or ½ cup bottled vinaigrette
- ¼ cup minced fresh cilantro leaves
In a large bowl, combine corn, quinoa, beans, bell pepper, red and green onions, and shrimp (if using); toss to combine well. Toss with vinaigrette (use less if not including shrimp). Cover and refrigerate until ready to serve. Just before serving, toss with cilantro. Garnish with halved cherry tomatoes or serve on a bed of greens, if desired.
YIELD: 4 to 6 portions
*Prepare with 1 cup uncooked quinoa; cook according to package directions.
Mustard Vinaigrette
In a sealable container combine 1⁄3 cup olive oil, 3 tablespoons cider vinegar, 1 tablespoon Dijon mustard, 2 teaspoons sugar, ¾ teaspoon salt, and ½ teaspoon black pepper; shake until mixture thickens.