With all of my recent traveling and writing I haven't been spending much time in the kitchen. In fact, tonight was the first time I've actually made anything substantial in the past week and a half. I forget how much cooking means to me until I find myself standing over the stove, listening to a podcast, and feeling at peace. I have more traveling coming up soon so I'm grateful to just be at home in this moment, eating quinoa, and feeling grounded.
Tomato and corn season are ending here. Our warm weather started much later than usual this year so we've had an extended growing season and it's been wonderful to still have fresh tomatoes these last couple of weeks. This salad comes together quickly and is perfect for weeknight cooking. I was being lazy and kept the corn raw (which I actually prefer), but you can boil it for a minute if you'd rather. Enjoy this on a cool fall evening or anytime you need a moment to feel grounded.
Fresh Corn and Tomato Quinoa Salad
From Vegetarian Times (July/August 2010)
1 cup quinoa, rinsed and drained
1/2 teaspoon sea salt
1 1/2 cups fresh (or frozen) corn kernels (from 2 ears)
1 1/2 cups halved cherry or grape tomatoes
1 cup finely chopped red cabbage
1 cup diced cucumber
1/2 cup olive oil
1/4 cup fresh lemon juice
3 Tablespoons maple syrup
1 Tablespoon Dijon mustard
1 teaspoon sea salt
To make the salad: bring quinoa, salt, and 1 1/2 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer 20 minutes, or until water is absorbed. Set aside, covered, for 10 minutes.
To make the dressing: mix all ingredients in a blender until smooth.
Mix corn, tomatoes, cabbage, and cucumber with quinoa in a bowl. Mix with dressing and serve.