Recently, quinoa has gained popularity as it is gluten-free, nutritious, and easy to grow. Many health-conscious people are replacing white rice with quinoa in their everyday meals. While the taste of quinoa is similar to that of rice, a dish like this can surely delight your taste buds.
You will love the rich flavor and texture that remind you of summer. Instead of spending hours in the kitchen make this quick meat-less meal and enjoy the warm weather. With the dry quinoa and corn, you get the juicy tomato and buttery avocado. Shallot, cilantro, chives, and lime juice can boost the taste and give the punch you need to wake your senses. A little something like Cotija cheese can give the dish a creamy touch.
Ingredients
Salad
- Quinoa – 1 cup, uncooked
- Marinated tomatoes – 2 cups
- Shallot – 1, mince
- Fresh chives and cilantro – a handful, mince
- Limes – 2, zest and juice
- Olive oil – 2 tablespoons
- Cotija cheese – ½ cup
- Avocados – 2, diced
- Salt – to taste
Marinated tomatoes
- Cherry and grape tomatoes – 1 pound, quartered or halved
- Olive oil – 2 tablespoons
- Garlic clove – 1, freshly grated
- Vinegar – 1 tablespoon
- Lemon juice – 1 tablespoon
- Fresh mixed herbs – 1 tablespoon
- Salt – to taste
Basil vinaigrette salad dressing
- Fresh basil leaves – 2 cups
- Garlic – 1 clove
- Olive oil – ¼ cup
- Salt and chili flakes – for seasoning
- Lemon juice – 2 tablespoons
- Maple syrup – 2 tsp
Preparation
Step 1
Cook the quinoa perfectly. You must first rinse it well to remove the coating of saponins, naturally occurring insecticides. If you don't rinse well and strain it then you will get a bitter taste. Then place a pot on the stove and add quinoa and water. The ratio of water to quinoa must be 1.75:1. If you add more water the quinoa will get mushy. If you give less water, then your quinoa will be dry and won't taste good. After you put quinoa and water in the pot, bring it to a boil. Then cover it and simmer for about 15 minutes. Don't spread it on a plate immediately; let it sit covered for 10 minutes.
Step 2
You cannot eat the corn raw. You need to lightly boil them in salted water. This way the corn will become soft soon. You can get cooked corn cans in the market. However, taking the fresh corn from the cob will have a better impact on the salad.
Step 3
Prepare the salad with cherry tomatoes and corn. Include avocado chunks as well. Add salt, pepper, and olive oil for seasoning.
Step 4
You should prepare the dressing carefully. Mix all the ingredients using a food processor and refrigerate it. You can put it in an airtight container for long-term storage.
Step 5
Take out a large bowl and pour cooked quinoa, salad, and dressing into it. Add the dressing and give it a nice toss.
Step 6
Refrigerate the salad and keep it for a few hours before serving it cold.
Variations
If you want to make it a regular meal, you should add variations every time. Even simple changes, like using roasted almonds can make the dish more interesting. The nuts will add a nutty texture to the salad. Walnuts and roasted beetroot can be good alternatives as well. Instead of boiled corn, you can add grilled corn for the smoky flavor. You may add other vegetables like beans or baked tofu also in the salad. If you don't like quinoa then you can try this dish with couscous instead of quinoa.
Health factors
Avocado contains antioxidants, vitamins, minerals, fiber, and healthy fat. Corn contains vitamin C and it is also a good source of potassium. Cherry tomatoes are rich in vitamins A and C. It also contains antioxidants, fiber, and beta-carotene. Quinoa is filled with antioxidants too. All these ingredients are good for your heart. They also help to boost the immune system and maintain good weight.
This dish simply screams out summer with its vibrant colors and variation in taste from tangy and zesty to sweet. You will feel each flavor separately in your mouth and after you are done with your meal, you will feel the combined effect of these different flavors also, to give you a lasting sensation.
