Toasted quinoa, corn and avocado salad
Yield: 4servings as a main dish, 8as a side.
INGREDIENTS
11/2 cups white quinoa; see cook’s notes 1tablespoon olive oil or other vegetable oil
Jalapeño dressing:
2 teaspoons ground cumin 5tablespoons mild-flavored olive oil or other vegetable oil 1/2 cup fresh lime juice, plus more to taste 1tablespoon finely chopped, seeded jalapeño chile, plus more to taste 1garlic clove, grated 1teaspoon coarse salt
Salad:
1cup corn kernels (from about 2ears or defrosted frozen) 1cup diced (1/2 inch) firm, ripe Roma tomatoes 1/2 cup thin-sliced (1/4 inch) green onions (white and green parts) 1ripe avocado, halved, pitted, peeled, diced (1/2 inch) 1/2 cup finely chopped cilantro Cook’s notes: Most quinoa that is sold in packages has been “prerinsed,” which means the off-tasting saponins have been removed and rinsing isn’t necessary. If the quinoa you used is prerinsed, start with Step 2. Use caution when working with fresh chiles; upon completion wash hands and work surface thoroughly and do not touch eyes or face.
PROCEDURE
1. If you aren’t sure if quinoa is prerinsed (see cook’s notes), rinse it in a fine-mesh strainer under cold running water for at least 45seconds. Shake the strainer to remove as much water as possible. 2. Heat oil in large skillet. Add quinoa and cook, stirring, over medium heat until it is a light golden brown, about 10 minutes. Add 2cups water and bring to a boil. Cook, covered, over medium-low heat until the water is absorbed and the quinoa is translucent, 18-20minutes. Let stand, covered off heat, 10minutes. 3. To make dressing: Sprinkle cumin in a small skillet and toast over medium-low heat until fragrant and a shade darker in color, about 3 minutes. Remove from heat. When skillet is cool to the touch, add the oil, lime juice, jalapeno, garlic and salt. Transfer to a large bowl and whisk to blend. 4. Add the cooled quinoa, corn, tomatoes and green onions to the dressing and toss to blend. Spoon the salad onto a large platter and sprinkle the avocado and cilantro on top. Source: “Fresh & Fast Vegetarian,” by Marie Simmons (Houghton Mifflin Harcourt, $17.95)