This sweet and satisfying dish combines all the best vegetables from the end of summer harvest. Light, fluffy and perfectly filling, it’s great on its own or as a side dish at a BBQ or a picnic. To enjoy an even more refreshing version of this salad (on a hot, hot day), skip the quinoa.
yield: 2 meal-serving sizes or 4 side serving sizes
corn kernels from 2 ears of corn (approximately 1½ cups of corn kernels)
1 red pepper, diced
½ small onion, diced
2 tomatoes, diced
1⁄4 cup fresh cilantro, chopped
2 tsp sesame oil
1⁄4 cup quinoa, cooked
juice from 1 lime
2 Tbsp olive oil
1 tsp Dijon mustard
1 tsp cumin
1 tsp oregano
There are many ways to char corn. I don’t have a grill or a BBQ, so I ‘charred’ my corn kernels on in a frying pan on the stove. To do this, heat the sesame oil in a frying pan and add the corn. Toss them around and cook on medium-high until the kernels are lightly browned.
Combine the charred corn, pepper, onion, tomato, cilantro and cooked quinoa in a bowl and stir well. In a small food processor or a sealed jar, combine the olive oil, Dijon mustard, cumin, oregano and lime juice. Blend or shake well until dressing is smooth. Pour over salad, toss well and enjoy!