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.
Ingredients
- 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
Instructions
- 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.