Corn, Quinoa, Almond Salad with Red Wine Vinaigrette - Dads That Cook
By Jason Glover
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!
Preheat the oven to 375°F.
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.
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.
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.
Recipe by Chef Ryan Scott
Ingredients
Directions
Preheat the oven to 375°F.
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.
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.
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.
