Quinoa Salad with Corn and Red Pepper
Quinoa is all the rage these days! Everywhere I turn there are either quinoa recipes or articles praising quinoa as the best food source ever. I had to get on the bandwagon! I’ve been holding on to a box of quinoa for a few weeks now and I finally settled on making this Martha Stewart recipe. I was quite pleased! The taste and texture of the quinoa reminded me of a combination of rice and couscous–I think that if it were possible to “mate” the two, this is the taste and texture you would get!
Because I served this as a main dish, not a side, and I didn’t know what to expect, I decided to add some pulled chicken breast. (I actually bought one of those grocery store roasting chickens and pulled off the deliciously moist meat—I am surprised over and over and over at how fabulous these birds are!) That said, this is a filling meal and by no means did it need the chicken. Without the chicken I think this would be a perfectly satisfying gluten free vegetarian main course or side. Also, I think it would pair perfectly with turkey tips or steak tips (or any other grilled or broiled protein–think Memorial Day cookout!).
This recipe was a light yet filling, delicious, and nutritious gluten free meal—and a perfect introduction to this super-grain.
Quinoa Salad with Corn and Red Pepper:
- 2 tablespoons olive oil
- 1 tablespoon red cider vinegar
- 3 tablespoons fresh basil, thinly sliced
- 1.5 teaspoons mustard powder
- 1 clove garlic, minced
- salt and pepper to taste
- 1.5 cups quinoa, cooked according to package directions, using chicken or vegetable broth in place of water
- 1 cup of frozen corn kernels, thawed
- 1 red bell pepper, stemmed, seeded, and diced
- 3 scallions, thinly sliced
- chicken breast pieces, cooked
- baby spinach
Whisk olive oil, vinegar, basil, mustard powder, and garlic in a large bowl. Season to taste with salt and pepper.
Add the (cooked) quinoa, corn, chicken, diced red pepper, and half of the sliced scallions to the bowl. Toss lightly to combine.
Arrange baby spinach on individual serving plates or a platter. Mound salad on the center. Garnish with remaining scallions.