Posted on Apr 26, 2016
Posted in: Healthy Diet
Last week we took a short break from my obsession with whole grains for a granola recipe. This week grains are back in this wonderfully fresh and satisfying salad that is equally appropriate for lunch or dinner. This recipe is an improvised riff on the classic Middle Eastern tabbouleh which typically includes tomatoes, parsley, mint, bulgur and onion and dressed in an olive oil and lemon juice. Here parsley and quinoa are the star ingredients while the corn, cashews and goat cheese lend it some heft. We ate this salad for dinner and I loved the herbaceous kick of the parsley paired with the sweetness of the corn and the tang of the goat cheese. Each crunchy bite has a delicious combination of flavors and textures. This is a great salad to add to your repertoire and will only get better once the sweet corn arrives at the Farmer’s Market.
1¼ cups quinoa
4 ears of corn or 1 large can of corn kernels (I used ½ bag of frozen corn)
1 bunch of scallions (about 3), chopped
1 bunch flat-leaf parsley, finely chopped
2 small heads baby romaine lettuce, chopped
1¼ cups aged goat cheese, cut into small cubes
1/3 cup cashews
For the dressing:
2 Tbsp. Dijon mustard
1 clove garlic, grated or finely diced
1 tsp smoked paprika
¼ cup white wine vinegar
2/3 cup grape seed oil or sunflower oil (if you don’t have either then olive oil works too)
Cook the quinoa for 20 minutes in a large pot with salted water. Drain in a sieve and rinse thoroughly under cold running water. Leave to drain. You can use a large wooden spoon to press on it to extract as much water as possible. In the meantime, cook the ears of corn for approximately 4-5 minutes. Rinse under cold water and cut the kernels from the cobs.
Make the dressing by whisking the mustard, garlic, paprika and vinegar. Blend in the oil slowly until a lovely dressing is obtained. If it is too thick, add some water.
Add all the ingredients to a large bowl. Pour the dressing over the salad and mix to combine. Serve and enjoy!