I wanted something easy for dinner tonight but I didn’t want to sacrifice on flavor or protein. A few weeks ago I had a quinoa salad at a friend’s house and decided to try and recreate it. That being said, this recipe is mine based on what I remember from HER quinoa salad.
A quick trip to my Safeway up the street and I had the ingredients I needed.
Easy Chilled Quinoa Salad
1/2 red onion, diced
1/2 cucumber, seeded and diced
1 cup frozen corn, cooked
1 pint of cherry tomatos, sliced in half
1 cup quinoa cooked
salt and pepper to taste
Make your quinoa by combining 1/2 cup of quinoa and 1 cup water. Bring to a boil for 5 minutes, then pull of the heat and let it sit, covered for 15-20 more minutes. It’s much more energy efficient to prepare your quinoa this way, not to mention not as hot since it’s summer time!
I hate dicing onions. I’ve tried all the tricks, no matter what I do my eyes burn like h-e- double hockey sticks. So if you know how to prevent this from happening, please let me know. Put your diced onions in a bowl and move on to a cucumber. Add your corn and squeeze the juice of about one lime over everything, tossing to coat.
Once your quinoa has cooled a little, toss it with your onion, corn and cucumber mixture and put it in the refrigerator to chill.
Before serving, add salt and pepper to taste and your cherry tomato halves. Note that I add the cherry tomatoes right before serving because I just don’t care for mushy tomatoes. I think it just taste more yummy tomorrow once the flavors blend a little. I’m also sure it’s good warm but since it’s summer I prefer it chilled.
Things I would have done differently: I would probably add some basalmic vinegar next time I made this, as the salad needed a little more acidity. I also bet it would taste amazing with some feta on top.
What do you like in your quinoa salad?
(Published originally on June 25, 2013)