Summer vegetable quinoa salad

July 11, 2013

Summer vegetable quinoa salad

NYTimes food writer Mark Bittman had a recipe “model” inviting various combinations of whole grain, veggies, and dressing.  Using those guidelines and CSA veggies, here is a recipe. (contributed by Pam Sutherland)

2 cups quinoa
kernels cut from 3 ears of corn
2 very thinly sliced sweet onions
1 medium zucchini peeled into strips
2 carrots, shredded
1 bunch cilantro, chopped
dressing (juice of 2 limes, 1/2 finely diced serrano chile, twice as much olive oil as lime juice)
salt to taste

Bring 2 cups quinoa to boil in 4 cups water and pinch of salt. When it boils, turn down to simmer and cover. Simmer until the water has been absorbed (about 10 minutes).

Meanwhile. make dressing — put lime juice, serrano chiles, and olive oil in a jar and shake.

Add corn as soon as water is absorbed and cover again and let sit for 2-3 minutes.

Turn contents of saucepan into a bowl, and add all the remaining ingredients. Toss with dressing.

Eat warm or at room temperature.

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