Roasted Corn and Tomato Salad with Quinoa

Roasted Corn and Tomato Salad with Quinoa

Roasted Corn and Tomato Salad with Quinoa

Roasting the tomatoes brings out the sweetness. It takes about 3 hours - a good weekend morning project if you don't want your oven on during the heat of the day.

  • 1 cup quinoa
  • 4 ears corn
  • 1/4 cup lemon juice (about 2 lemons)
  • 1 tbsp dijon mustard
  • olive oil
  • salt and pepper
  • 1 pint cherry tomatoes, halved lengthwise and slow-roasted
  • 1/4 cup chopped basil
  • 1 tbsp lemon thyme
  • 4 green onions, sliced

Cook the quinoa according to package instructions.

Meanwhile, shuck the corn (I tried this microwave method and it worked great), and cut off the kernels into a large bowl. Heat about a tablespoon of olive oil in a large skillet over medium high heat. Add corn and saute until lightly golden.

In a small bowl, whisk the lemon juice, mustard, 1/4 cup of olive oil, and salt and pepper to taste. When the quinoa is done, transfer to a large bowl and toss with the dressing. Add the corn, tomatoes, basil, thyme, and green onions. Stir well to combine and refrigerate at least an hour before serving.



Comments are closed.