CORN, QUINOA, ALMOND SALAD WITH RED WINE VINAIGRETTE

CORN, QUINOA, ALMOND SALAD WITH RED WINE VINAIGRETTE

YIELDS: 8 Servings PREP TIME: 10 mins COOK TIME: 30 mins TOTAL TIME: 40 mins 
1 ½ cups uncooked quinoa
¾ cup plus 2 tablespoons vegetable oil, divided
1 tbsp kosher salt, divided
4 cups frozen petite corn, thawed and drained
1 (15-ounce) can brown lentils, drained and rinse
Vinaigrette 
½ cup red wine vinegar
¼ cup Dijon mustard
1 tsp freshly ground black pepper
1 tsp honey
2 dashes hot sauce, preferably Tabasco
4 oz crumbled feta cheese (about 1 cup)
1 cup toasted slivered almonds
½ cup loosely packed flat-leaf parsley, chopped
½ cup fresh chives
Tools 
Saucepan 
Medium skillet 
Cutting board 
Knife
Mixing bowls 
  1. Preheat the oven to 375°F.
  2. Combine the quinoa, 1 tablespoon of oil and 1 teaspoon of salt in an ovenproof saucepan over low and cook, stirring constantly, just until the quinoa begins to pop like popcorn, about 8 minutes. Increase the heat, stir in 1½ cups of water, and bring to a boil. Remove the pan from heat; cover and bake until all the water is absorbed, and the quinoa is cooked, 20-25 minutes. Remove the pan from the oven, uncover and let stand for 5 minutes. Fluff with a fork.
  3. Heat 1 tablespoon of oil in a medium skillet over medium-high heat; add the corn and cook without stirring until the corn is golden and crispy on one side, 8-10 minutes. Stir the corn and lentils into the quinoa. You can also grill your corn too when it's in season.
  4. Heat 1 tablespoon of oil in a medium skillet over medium-high heat; add the corn and cook without stirring until the corn is golden and crispy on one side, 8-10 minutes. Stir the corn and lentils into the quinoa. You can also grill your corn too when it's in season.
  5. Allow the salad to cool slightly while you make the vinaigrette: Combine the red wine vinegar, dijon mustard, black pepper, honey, and a dash of hot sauce in a small bowl and whisk until well combined. 
  6. Toss the slightly cooled salad with the vinaigrette in a large bowl. Top with the crumbled feta, toasted almonds, parsley, and chives.

Adapted from: Chef Ryan Scott


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