Monday, July 21, 2008

Summer Quinoa Salad

1 1/2 cups quinoa
2 ears corn
1 quart cherry tomatoes
2 small zucchini
15 fresh basil leaves
1 can cannellini beans
extra virgin olive oil
lemon juice

Rinse quinoa in several changes of water, and then add to a small pot. Add 3 cups of water, and bring to a boil. Cover and simmer for 15 minutes.

Remove the husks from the corn. Using a sharp knife, carefully slice the kernels off the cobs. Put them into a bowl.
Slice the cherry tomatoes in half. Add them to the bowl. Slice the zucchini into thin half moons. Add them to the bowl.
Julienne the basil leaves. Add them to the bowl. Open the can of beans, rinse them, and add them to the bowl. Douse everything with olive oil. Add some salt, and let sit.

When the quinoa is done, pour it onto a cookie sheet into an even layer so it will cool quickly. When it is lukewarm, add it to the vegetables. Season with lemon juice, more salt and pepper.

Toasted pine nuts make a nice addition.

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