Recipe by Aine Carlin
This fresh and fulfilling quinoa salad is full of hearty nutrients that gives texture to this easy-to-make grain. It’s a beautiful and colorful dish that bursts with the flavors of sweet corn, cucumbers and a kick of dijon mustard, making this suffice as both a side dish, an entree or substantial summer lunch.
Quinoa is so versatile and works with alot of different flavors and ingredients. Whether for breakfast with eggs or for dinner along side a steak, quinoa has the power to stand next to any food.
Calories per serving: 295 per serving
Prep time: 20
Cooking time: 15
Total time: 35
1 cup quinoa
1/2 cup sweet corn (fresh, frozen or canned)
1/2 red onion
5 sundried tomatoes
1/2 tsp dijon mustard
1 tsp cider vinegar
1 tbsp extra virgin olive oil
pinch organic unrefined sugar
salt and pepper
handful finely chopped dill
handful of radish sprouts (or alfalfa etc.)
1) In a pot add 2 cups of water to the quinoa. Bring to a boil, cover and then gently simmer until all the water has absorbed. Transfer to a plate and set in fridge to cool.
2) Finely dice the red onion. Skin and de-seed the cucumber and cut into small chunks. If you’re using fresh sweet corn, take it off the cob using a knife and blanche the kernels for a few minutes. If using frozen, place them in a bowl, cover with freshly boiled water, drain and rinse. If using canned simply rinse. Cut the sun-dried tomatoes into small pieces. Set all ingredients aside.
3) In a clean empty jam jar, add the mustard, sugar, salt and pepper, vinegar, lemon juice, extra virgin olive oil and dill. Screw the lid on tightly and give it a vigorous shake.
4) Take the quinoa out of the fridge and carefully mix through all the ingredients. Pour over two thirds of the dressing and give it a gentle, coaxing stir. Serve in a bowl, topped off with the sprouts and using the remaining dressing to drizzle over the top.