This hearty and delicious salad, from the awesome folks at The Kitchn, comes together really quickly. The mixture of flavors and textures makes it so satisfying. The salad is also great as leftovers, IF there are any. The salad is pretty versatile and can be served warm or cold and as a main dish or a side dish. Enjoy experimenting with it!

You can use raw almonds instead of pine nuts. If you are using frozen corn, add that to the pan first to allow it to thaw.

Serves 4 to 6

1 cup cooked quinoa (from roughly 1/3 cup dry quinoa; see How To Cook Quinoa)
1 cup frozen or fresh corn
1/2 cup pine nuts
1 large bowl of salad greens
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper

Heat a little olive oil in a pan, reducing the heat before adding cooked quinoa, corn, and pine nuts. Sauté until the quinoa is a little crunchy, the corn slightly brown, and the pine nuts toasted, 5 to 10 minutes, stirring constantly.

Let the mixture cool to room temperature or a little warmer, and toss with salad greens.

Whisk the oil and vinegar together, adding salt and pepper to taste, and toss with the salad. Taste and add more oil, vinegar, or salt to your personal preference.

Source: The Kitchn

Image Source: Steven Depolo

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Quick Quinoa And Roasted Corn Salad [recipe]
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