Graduating Student Week: Summer quinoa salad

Graduating Student Week: Summer quinoa salad

Yield: 6-8 servings


2 cups stock (chicken or vegetable)

1 cup quinoa

1/2 cup oil, divided

1/2 cup red onion, medium dice

2 cups corn kernels

3/4 cup cherry tomatoes, halved

1 cup black beans, drained and rinsed

1/2 cup edamame

1 1/2 teaspoons lime zest

2 tablespoons lime juice

3/4 teaspoon cumin

1/2 teaspoon chili powder

3/4 teaspoon garlic powder

Salt and pepper, to taste

1 1/2 cups arugula

Method of Preparation

1. In a medium saucepan, bring two cups of stock to a boil. Add quinoa, turn heat to low, and cook until water is absorbed and quinoa is tender, about 20-25 minutes. Remove quinoa and reserve in a large bowl

2. In a medium skillet, heat 1/4 cup of oil, add onions and corn. Cook until onions are translucent and corn has started to brown, stirring occasionally.

3. In a bowl combine, cherry tomatoes, black beans and edamame. Add cooked onions and corn.

4. For vinaigrette, combine limes zest, lime juice, remaining 1/4 cup of oil, cumin, chili powder, garlic powder, and salt and pepper in a large bowl. Pour over quinoa mixture while it is still warm.

5. Fold in arugula into quinoa right before serving to avoid wilting.

Chef’s Note: Use fresh corn kernels cut off the cob in the summer.

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