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.


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