Mar. 9th, 2013

nverland: (Monthly-March)
[personal profile] nverland
Broad Winged Hawk

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Toasted Quinoa Corn and Avocado Salad (Vegan)
Serves 4 as a main dish or 8 as a side dish

1 1/2 cups quinoa
1 tablespoon olive oil or vegetable oil
Lime-Jalapeño Dressing:
2 teaspoons ground cumin
5 tablespoons olive oil vegetable oil
1/2 cup fresh lime juice, plus more to taste
1 tablespoon finely chopped seeded jalapeño pepper, plus more to taste
1 garlic clove, grated
1 teaspoon coarse salt
1 cup fresh corn kernels (from 2 ears)
1 cup diced (1/2 inch) firm, ripe plum tomatoes
1/2 cup thin-sliced (1/4 inch) scallions (white and green parts)
1 ripe avocado, halved, pitted, peeled and diced (1/2 inch)
1/2 cup finely chopped fresh cilantro

Rinse the quinoa in a fine-mesh strainer under cold water for at least 45 seconds. Shake the strainer to remove as much water as possible.
Heat the oil in a large skillet. Add the rinsed quinoa and cook, stirring, over medium heat until it is light golden brown, about 10 minutes.
Add 2 cups water to the quinoa, and bring to a boil. Cook, covered, over medium-low heat until the water is absorbed and the quinoa is translucent and appears to be uncoiling, 18 to 20 minutes.
Let stand, uncovered, until cool, about 10 minutes.

To Make the Dressing: Sprinkle the cumin in a small skillet, and toast over medium heat, stirring, about 3 minutes. Remove from the heat. When the skillet is cool to the touch, add the oil, lime juice, jalapeño pepper, garlic and salt. Transfer to a large bowl, and whisk to blend.
Add the cooled quinoa, corn, tomatoes and scallions to the dressing, and toss to blend. Spoon the salad onto a large platter, and sprinkle the avocado and cilantro on top.

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