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Summer Quinoa Salad

07/08/2010

I know–it’s been over a month since my last post. And that one also came after a long absence. I guess I just bit off more than I could chew for a while. But now I’m back! And my not posting doesn’t mean I wasn’t cooking (well there was a stretch where I was beginning to worry). I’ve got a whole stock pile of pictures and recipes waiting to be shared!

But I thought I’d start off with something versatile. I sampled a version of this quinoa recipe while browsing at my local Whole Foods and then came home and made my own version. It’s great served as a cold salad or as a warm side dish and it’s ideal for all of those summer picnics you have on your calendar. Quinoa packs up really easily and this one is so full of veggies, colors, and flavors that it’s sure to be a hit!

Summer Quinoa Salad
Adapted from Whole Foods Team member recipe; Serves 4-6

2 cups quinoa
3 ears fresh corn or 2-3 cups frozen corn
1 butternut squash, peeled and cubed
2 limes, juiced
1/2 cup scallions, finely chopped
2 cloves garlic, minced
1 jalapeño, minced
1/4 cup olive oil
1 pinch salt
1/2 tsp cayenne
2/3 cup pine nuts or toasted almonds

Roast corn on a cookie sheet with a little bit of olive oil. Sprinkle with salt and cayenne. Bake at 350 degrees for 20 minutes or until the kernels are light brown. Mix around a few times during roasting process.

Roast small cubes of butternut squash in a separate pan (they cook at different speeds so it’s easier to keep them separate) with olive oil and salt. About 30-40 minutes or until the squash is soft and brown on the edges.

Rise quinoa. Add 3 3/4 cups to 4 cups water to the quinoa, bring to a boil, cover, and let simmer for 20-30 minutes or until water has been completely absorbed.

Chop remaining ingredients and juice limes. Toast nuts or almonds.

Transfer cooked quinoa to a large bowl and let it cool for five minutes. Then add olive oil, salt, and fresh garlic.

Add corn, jalapeño, squash, scallions, and lime juice. Toss and adjust seasoning as needed.

Garnish with pine nuts or almonds.

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One Comment leave one →
  1. Jen permalink
    07/09/2010 10:41 AM

    This is SO funny because it’s almost EXACTLY what you’ll be eating tomorrow for Shabbat lunch with us! I’m doing succotash quinoa.

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