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.
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 jalapeño pepper, seeded and minced (optional)
1/2 cup fresh cilantro, chopped (include stems)
1 garlic clove, crushed
salt, to taste
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
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.