There are three things you should know about this salad. First of all, I’ve never actually made it myself. It’s not my fault though! Lisa keeps making and making it and bringing it over… When or why would I go to the trouble?
The second thing you should know is that this recipe comes from another blogger, Once Upon a Chef that Lisa says “is a lot like me.” (Sounds like a cool lady, huh?)
The third thing you should know is that not only do I love this salad soooo much, I love tons of salads like this. This, friends, is my kinda bowl of yum to have in the fridge. It’s a pretty complete meal, it’s de-lish, you can prep large quantities at a time and then grab a spoon for days… I’m smiling already.
So I’m telling you all this to tantalize your taste buds. There will be more salady-posts coming your way as summer (SUMMER!!!) approaches. Aren’t you excited now? Boy-oh-boy-oh-boy!
Quinoa Corn/Tomato/Lime Salad (you can read the recipe here, on my recipe page or you can check out the blog from whence it came–nothin’ like options!)
- 2 tablespoons extra virgin olive oil
- 1/2 cup chopped yellow onion, from one small onion
- 1 cup pre-washed quinoa (if not washed, follow package instructions for rinsing)
- 1-2/3 cups low sodium vegetable broth
- 1 teaspoon salt, divided
- 1 cup chopped tomatoes, from 2 medium tomatoes
- 1-1/4 cups fresh cut cooked corn, from 2 cobs
- 2 scallions, white and green parts, finely sliced
- 1 small jalapeño pepper, seeded and finely chopped
- 1/3 cup chopped fresh cilantro
- 2 tablespoons lime juice, from 1 large lime
- 1 avocado, cut into bite-sized chunks
- Heat 1 tablespoon olive oil in a medium sauce pan over medium-low heat. Add onions and cook, stirring frequently, until soft and translucent, about 5 minutes.
- Add quinoa to onions and continue cooking, stirring constantly, for 3-4 minutes. Add vegetable broth and stir in 1/2 teaspoon salt. Turn heat up to high and bring to a boil. Cover pan tightly with lid, turn heat down to low and simmer for 17-20 minutes, until liquid is absorbed and quinoa is cooked. Transfer cooked quinoa to mixing bowl and chill in refrigerator.
- When quinoa is cool, add remaining tablespoon olive oil, tomatoes, corn, scallions, jalapeno, cilantro, remaining 1/2 teaspoon salt and lime juice. Taste and adjust seasoning if necessary. Right before serving, scatter avocado chunks over top.
Tip: So far, every time Lisa has made this we get so distracted with the kids (gossip, whatever) she has forgotten to put the avocado in–but it still tasted heavenly.
Tip #2 (unrelated to quinoa salad, but still good to know…): If you’d like to check me out all week on Hometown Pasadena, well, go right ahead. My featured March recipe is fajitas !!!