Summer Corn Salad

Yield: 4-6

Author: Jen Rand

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Summer Corn Salad

This salad captures the best flavors of summer. Swap out other seasonal ingredients and customize it!

Ingredients

• 1/2 cup quinoa
• 2 tablespoons sunflower oil
• 1 tablespoon olive oil
• 3 ears of corn, shucked
• 1 pint of cherry, plum or other tomatoes*
• 1 cup of cilantro, chopped
• 1 tsp salt (to taste)

Instructions

1. Add the quinoa and 1 cup of water to a medium saucepan. Bring to a boil, cover, and reduce the heat. Simmer for 15 minutes.
2. Meanwhile, bring a large pot of water to a boil. Turn off the heat; add the corn to the hot water. Let stand for 10 minutes then remove the corn to cool.
3. When all water is absorbed, remove the quinoa pot from the heat and let it sit, covered, for 10 minutes more. Then, pour into a large mixing bowl, add sunflower and olive oil, and mix until oil is evenly distributed onto the grains.
4. Use a knife to carefully cut the corn from the cob and add the kernels to the quinoa mixture.
5. Cut the tomatoes in half and add them, along with the salt and cilantro to the quinoa and corn.
6. Fold ingredients together until incorporated.

Notes

* substitute 1 medium (12oz) zucchini, cubed to yield about 2 cups, cooked lightly in 1 tsp oil OR substitute 1 medium (12oz) cubed cucumber

Made with zucchini in place of the tomatoes, this dish is pacifying for pitta and great for anyone avoiding nightshades due to inflammation issues.