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Corn, Quinoa, Almond Salad with Red Wine Vinaigrette

Corn, Quinoa, Almond Salad with Red Wine Vinaigrette

Corn, Quinoa, Almond Salad with Red Wine Vinaigrette | Dads That Cook

By Jason Glover

Jason GloverAuthorJason Glover
RatingDifficultyBeginner

Corn, quinoa salad is so simple to make and packs a huge punch of flavors. The vinaigrette take this salad to another level... You'll love it!

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Yields8 Servings
Prep Time10 minsCook Time30 minsTotal Time40 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
 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

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.

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Recipe by Chef Ryan Scott

Ingredients

 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
 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

Directions

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.

Corn, Quinoa, Almond Salad with Red Wine Vinaigrette

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