Roasted Corn, Quinoa and Kale Salad Recipe
I’ll tell you right off the bat that this is by no means a traditional “recipe” or specific instructions. I know it looks like it is, and you’re welcome to take it as one, but really it’s what happens when a guy has some roasted corn leftover from the previous days BBQ, a head of kale, some radishes, a cucumber and quinoa.
One of the things I love most about this grain is its versatility. That and how it cooks in like 10 minutes. Not to mention the incredible health benefits. Pair that with some delicious roughage like kale and you’ve got it nailed down.
The corn could just as easily be lightly steamed green beans, chunks of summer apples, or tomatillos; the kale could be spinach or arugula; and I suppose you could use a different grain, but why would you?
I made the dressing out of red wine vinegar, olive oil, fresh tarragon, a bit of sugar and pepper. That could as easily be any type of vinegar and herb. You see what I’m saying here? Make a cup of quinoa and mix some stuff in. Have fun, it’s summertime!
- 1/2 Tbsp peanut oil
- 1 cup quinoa
- 1 garlic clove, minced
- 1 3/4 cup water
- 1 cucumber, peeled, seeded and large diced
- 2 green onions chopped
- 4-6 radishes, diced
- 2 ears roasted corn, kernels removed
- 2 Tbsp fresh tarragon chopped
- 2 Tbsp red wine vinegar
- 2 tsp sugar
- 3 Tbsp olive oil
- Salt and pepper
- 1/2 bunch of kale, stems removed and very thinly sliced (chiffonade)
- Heat oil in a small saucepan until shimmering. Toss quinoa in pan, stirring frequently until fragrant, about 2-3 minutes.
- Add garlic and toss continuously for 30 seconds.
- Add water, reduce heat to low and cover until all liquid is absorbed, about ten minutes.
- Meanwhile in a large bowl mix cucumbers, onions, radishes and corn.
- In a small bowl mix tarragon, vinegar, and sugar. Stir until sugar is dissolved.
- Mix in oil and season with salt and pepper.
- When quinoa is done, all the water has been absorbed, Mix in chiffonade of kale, fluff with a fork and let sit off heat for 5 minutes. Spread on a cookie sheet or plate and place in a fridge until cool.
- Once cool, mix with other ingredients, flavor to taste with salt and pepper or vinegar if needed.
- Serve cold or at room temperature.
photo credit: smohundro via photopin cc