Quinoa Corn And Tomato Salad With Chive Infused Oil Recipes

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QUINOA, CORN, AND TOMATO SALAD WITH CHIVE-INFUSED OIL



Quinoa, Corn, and Tomato Salad With Chive-Infused Oil image

This is from Cooking Light, via myrecipes.com. It is a light, healthy grain-based salad -- like tabbouli, but different! I didn't have any chive-infused oil, so just finely chopped a green onion to mix in with the dressing, and it came out great.

Provided by smcsf11

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 cups water
1 cup uncooked quinoa
1 cup fresh corn kernels (about 2 ears) or 15 1/4 ounces canned corn
1 cup halved cherry tomatoes
1/3 cup finely chopped fresh flat-leaf parsley
2 tablespoons chive-infused oil or 2 tablespoons olive oil
2 tablespoons fresh lime juice
2 tablespoons white wine vinegar
1/4 teaspoon salt
1 garlic clove, minced

Steps:

  • Combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until liquid is absorbed. Remove from heat; let stand 10 minutes. Fluff with a fork to separate and let cool a bit if time.
  • While quinoa is cooking, combine corn, tomatoes, and parsley in a medium bowl. In a small bowl, whisk together oil and remaining ingredients.
  • After quinoa has stood for 10 min., add to vegetable mixture, toss to combine, then drizzle dressing over it. Toss well to coat. Let stand 10 minutes before serving.

QUINOA CORN SALAD WITH CILANTRO, CHIVES, AND LEMON-LIME DRESSING



Quinoa Corn Salad With Cilantro, Chives, and Lemon-Lime Dressing image

Make and share this Quinoa Corn Salad With Cilantro, Chives, and Lemon-Lime Dressing recipe from Food.com.

Provided by Katzen

Categories     Corn

Time 30m

Yield 6 , 6 serving(s)

Number Of Ingredients 14

1 cup quinoa
1 1/2 cups water
1/2 teaspoon salt
2 1/2 cups corn (fresh or frozen)
1 red onion, small, minced
2 jalapeno peppers, seeded and minced
1/2 red pepper, diced
3 tablespoons lemon juice
3 tablespoons lime juice
1/4 cup cilantro, chopped
3 scallions or 3 green onions, minced
2 tablespoons chives, minced
1 teaspoon salt
1/2 teaspoon Tabasco sauce (or to taste)

Steps:

  • Place quinoa in a fine mesh sieve and rinse thouroughly with cold, running water. Bring water to boil in a small pot, add the quinoa and salt, and bring to a boil again. Cover and reduce heat to low for 15 minutes. Turn off the heat and keep the pot covered for an additional 5 minutes. Strain off any excess liquid and spread the quinoa out to cool on a tray while preparing the remaining ingredients.
  • Steam or lightly saute corn until just tender and cool to room temparature. Combine all of the ingredients in a large bowl and gently toss. Season with additional salt, pepper, or hot sauce to taste. Serve with fresh lime wedges.

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  • Heat 1 tablespoon of the olive oil in a medium sauce pan over medium-low heat. Add the onions and cook, stirring frequently, until soft and translucent, about 5 minutes.
  • Add the quinoa to the onions and continue cooking, stirring constantly, for 3-4 minutes. Add the vegetable broth and stir in 1/2 teaspoon salt. Turn the heat up to high and bring to a boil. Cover the pan tightly with a lid, turn the heat down to low and simmer for 17 to 20 minutes, or until liquid is absorbed and quinoa is cooked. Transfer the cooked quinoa to a mixing bowl and chill in the refrigerator.
  • When the quinoa is cool, add the remaining tablespoon of olive oil, tomatoes, corn, scallions, jalapeno, cilantro, remaining 1/2 teaspoon salt and lime juice. Taste and adjust seasoning if necessary. Right before serving, scatter the avocado chunks over top.
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