you love the vegetable boiled or grilled on the cob,
you (and your fellow eaters) will go crazy over sweet
corn's nubby kernels when they're roasted in a hot pan
to make Pan-Seared Corn and Quinoa Salad.
love the vegetable boiled or grilled on the cob, you (and
your fellow eaters) will go crazy over sweet corn’s nubby
kernels when they’re roasted in a hot pan. This easy,
portable recipe pairs skillet corn and other veggies with
protein-packed quinoa in a piquant dressing that sings of
even more flavor, toast the quinoa by sauteing it in a
little olive oil over medium heat until it’s golden before
CORN AND QUINOA SALAD
cup olive oil
cloves garlic, minced
teaspoon ground cumin
teaspoon soy sauce
teaspoon ground oregano
teaspoon crushed black peppercorns
teaspoon chili powder
tablespoon olive oil
cup fresh cilantro
stalks celery, chopped
red bell pepper, diced
green onions, chopped
cup raw hulled pumpkin seeds (I omitted)
jalapeno, seeded and sliced
lime, cut into wedges
dressing: In airtight container, whisk together dressing
ingredients. Cover and set aside for 15-20 minutes to help
salad: Brush a cast-iron skillet with olive oil and set it
over medium heat. Once skillet is hot, add corn and brush
ears with olive oil. Using a fork, gently roll corn to
evenly sear. It should take about 3 minutes for corn to be
lightly browned. Transfer corn to a plate and place in
fridge to cool.
large bowl, toss together quinoa, cilantro, celery, bell
pepper, green onions and pumpkin seeds (if using). Add as
much of the jalapeno as you like, 1/2 teaspoon at a time,
depending on how hot you want the salad to be.
corn from fridge. Set stalk end of one ear in a large bowl
and hold top by the narrow end. Gently run a large, sharp
knife down the cob to remove kernels, letting them fall into
the bowl. Rotating corn is less awkward than moving the
knife and will get you larger kernels.
corn kernels into the quinoa salad and mix with a large
spoon. Mix in dressing, transfer salad to an air-tight
container and refrigerate for at least 15 minutes.
cold, with a wedge of lime to squeeze over the top.
4 to 6.
"Mastering the Art of Vegan Cooking" by Annie and
Dan Shannon (Grand Central Life & Style, May 2015, $25)