RCI-RC.006.0096.001
Quinoa Salad
Quinoa Salad
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyadvanced
Ingredients
- 6½ tablespoons
- 4 tablespoons
- 1½ teaspoons
- 2 teaspoons
- ¾ teaspoon
- 1 teaspoon
- 2 cups
- ¾ cup
- ears corn2 unitkernels removed from cob
- ¼ teaspoon
- jalapenos1½ to 2 unitfinely diced (depending on strength) and seeded
- fresh cilantro2 buncheschopped
- sized tomatoes4 mediumdeseeded and diced
Method
1
Bring 4 cups of water to a boil in a large pot and add the quinoa with ¼ teaspoon of salt.
20 minutes
2
Reduce heat to low, cover, and simmer until all liquid is absorbed and the quinoa grains are translucent with a visible white tail, approximately 15-20 minutes.
15 minutes
3
Remove from heat and let the quinoa rest, covered, for 5 minutes, then fluff with a fork.
5 minutes
4
Whisk together the canola oil, vinegar, minced garlic, dried mint, Dijon mustard, and freshly ground black pepper in a small bowl until well emulsified.
5
Combine the frozen peas and corn kernels in a separate large mixing bowl.
6
Transfer the warm cooked quinoa to the bowl with the peas and corn, then immediately pour the prepared vinaigrette over the warm grain mixture and stir thoroughly to combine.
7
Fold in the finely diced jalapeños, chopped fresh cilantro, and diced tomatoes gently but thoroughly, being careful not to crush the ingredients.
8
Taste and adjust seasoning with additional salt and black pepper if needed.
9
Allow the salad to cool to room temperature before serving, or refrigerate for up to 2 hours to chill if preferred.