CORN-ucopia Salad

(image from Flickr)

For good energy I find it essential to team up proteins with carbs. And so nice to know that you don’t have to rely on animal proteins all the time – or even beans for that matter. The protein provider here is a grain: quinoa. If I haven’t mentioned it before, please keep quinoa in your freezer to ensure maximum freshness. It does have a high oil content so can certainly turn rancid.

With it being summer, corn is bountiful and beautiful so is showcased well in this salad with notes of sweet, citrus & heat. Great combo!

The recipe hails from that wonderful cookbook from the wonderful restaurant of the same name ‘Rebar’ (in Victoria, B.C.) with further direction from me regarding the type of salt to use.

Quinoa Corn Salad
1 cup quinoa
1-1/2 cups water
½ teaspoon unrefined sea salt
2-1/2 cups corn, removed from cob
1 small red onion, minced
2 jalapeno peppers, seeded and minced
½ red pepper, finely diced
3 tablespoons lemon juice
3 tablespoons lime juice
¼ cup chopped cilantro
3 scallions, minced
2 tablespoons finely minced chives
1 teaspoon unrefined sea salt
½ teaspoon Tabasco sauce, or to taste

Place quinoa in a fine mesh sieve and rinse thoroughly with cold, running water (this will remove any bitterness). Bring water to boil in a small pot, add the quinoa and salt and bring to a boil again, Cover and reduce heat to low for 15 minutes. Turn off the heat and keep the pot covered for an additional 5 minutes. Strain off any excess liquid (if any) and spread the quinoa out to cool on a cookie sheet while preparing the remaining ingredients.

Steam or lightly sauté the corn until just tender and then cool to room temperature. Combine all of the ingredients in a large bowl and gently toss. Season with additional salt, pepper, or hot sauce to taste. Serve with fresh lime wedges