Archive for the 'salads' Category

Charred Corn Quinoa Salad

corn quinoa salad 2

That’s charred, as opposed to chard, which would likely also be delicious.

I just made this for lunch, and wanted to share it right away. It was a spur-of-the-moment salad, made because it occurred to me that such a combo would be delicious, and because I’m making a concerted effort to not fill up on banana muffins and toast and eat mostly things that are nutrient-dense (and delicious), even if it requires a lot of chopping and our kitchen counters are currently torn out. (One of the pieces landed on our back porch, and has been turned into an outdoor kitchen of sorts. The barbecue is earning its keep. Our new dining table is outside, and it’s called laps. What do people do when they renovate in the midwinter? Takeout?)


As a salad, this is open to interpretation. And the measurements are pretty lax. I’ve been on a bit of a homemade salsa kick this week (a result of a story I was working on), and really these are the components of a chunky salsa, tossed with quinoa and drizzled with chili-lime vinaigrette. It would do well with peppers, or black beans, or anything within that realm – even crumbled feta.

corn quinoa salad 1

Happy summer lap-eating.

Charred Corn Quinoa Salad

1/2 cup quinoa
2 ears corn on the cob
2 plum tomatoes, diced
a chunk of purple onion, diced
1 ripe avocado, diced
1 jalapeƱo pepper, seeded and minced (optional)
1/2 cup fresh cilantro, chopped (include stems)
1 garlic clove, crushed
salt, to taste

Chili-lime vinaigrette:
1/4 cup extra-virgin olive oil
3 Tbsp. lime juice
1 garlic clove, finely crushed
1/2 tsp. sugar or honey
1/2 tsp. chili powder
1/4 tsp. cumin
pinch salt

Rinse the quinoa in a fine sieve. In a medium pot of boiling water, cook the quinoa for 12 minutes, or until the germ separates and there’s the merest white dot left at the core. Drain through the sieve and return to the dry pan; remove from heat, cover with a tea towel and let steam for another 10 minutes or so. Transfer to a shallow bowl and set aside to cool.

Husk the corn while you preheat the barbecue to high. Place the cobs directly on the grill and cook, turning until charred all over, about 10 minutes. Let cool slightly, then cut the kernels off the cob into a wide bowl. Add the remaining ingredients and toss to combine.

To make the vinaigrette, shake all the ingredients up in a jar, then drizzle over the salad.

Serves 4.

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June 28 2014 | one dish and salads | 1 Comment »

Asian Kale Slaw

Asian Slaw 2

I know, I need to back away from the kale. It’s so 2013. Retro, almost? Can’t. Stop.

The thing about big salads is that when I make them they tend to wind up with loads of cheese, or bacon, or eggs, or other things that have more business being on a burger than atop a salad. Here, I mulched together only good things – kale, carrots, baby bok choy, broccoli slaw, red peppers, pea pods, cilantro, sunflower seeds – and tossed it all with sweet-tanginess spiked with sesame oil. I could feel myself becoming more virtuous as I ate it. And I’m pretty sure I can see better in the dark.

Asian Slaw Collage

I’ve eaten versions of it for three days now – leftovers do just fine with kale as a backbone – and today I drizzled the peanut sauce from our pork satay overtop, and YES.

Satay & Slaw

If I’m stingy with my words this week, it’s because I have a cookbook manuscript due in a little over a week (!!) and I’m a little tapped out. I’m powering through with slaw.

Asian Kale Slaw

1/4 cup canola or olive oil
1/4 cup soy sauce
1/4 cup rice vinegar
2 Tbsp. brown sugar
2 Tbsp. mirin (rice wine – optional)
1 Tbsp. grated fresh ginger
2 garlic cloves, crushed
1 tsp. sesame oil

1 bunch kale, thinly sliced (discard stems)
2 cups broccoli slaw
2 baby bok choy, thinly sliced (optional)
1-2 carrots, coarsely grated
1/2 red pepper, thinly sliced
a few pea pods, sliced or chopped
a couple green onions, chopped
a handful of fresh cilantro (optional)
a handful of peanuts or sunflower seeds

To make the dressing, shake all the ingredients up in a jar. Thinly slice all the veggies into a bowl, drizzle with dressing and toss to coat well. If you like, let the mixture sit for a bit to marinate – this will help tame the kale. Sprinkle with sunflower seeds or peanuts and serve.

Serves 6.

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January 21 2014 | salads | 12 Comments »

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