Red Quinoa, Corn, Tomato and Basil Salad Recipe
Red Quinoa, Corn, Tomato and Basil Salad Recipe
from Chef Pam
1/2 cup Essential Pantry Red Quinoa, rinsed and drained
1 cup water
1 large ear of corn
1/3 cup basil, finely chiffonade
12 small cherry tomatoes, halved
Dressing:
1 tablespoon lemon juice
1 tablespoon Katz Viognier Honey Vinegar
2 tablespoons minced shallot
3 tablespoons Les Terroirs De Marrakech Extra Virgin Olive Oil
1 tablespoon Le Ferre Bergamot Extra Virgin Olive Oil
Essential Pantry Noirmoutier Fine Gray Salt, to taste
Essential Pantry Tellicherry Black Pepper, to taste
1. Rinse the quinoa and then place in water in a medium saucepan.
2. Bring to a boil, reduce heat and cover, then simmer for approximately 15 minutes.
3. Remove the pan off the burner and let rest, covered for 10 minutes.
4. Spread quinoa on a rimmed baking sheet and refrigerate to cool.
5. Husk the corn, and remove the inside silk.
6. Lay the corn on a work surface. Use one hand to anchor the ear of corn. With the edge of a sharp, wide knife, carefully remove the kernels, sliding the knife in a horizontal direction, away from your anchoring hand.
7. In a small saucepan, bring 2 cups of water to a boil.
8. Lightly season with sea salt, add the corn kernels and blanch for about 1 minute.
9. Drain the corn in a strainer, and rinse under cold water.
10. Transfer the kernels to a medium mixing bowl.
11. Add the cooled quinoa, shallots, basil and tomatoes.
12. Whisk together the dressing ingredients.
13. Pour the dressing over the salad and gently combine.
Adjust salt and pepper to taste.
Cover and refrigerate salad until ready to serve.
The flavor will improve after the salad sits for a few hours.
