August is nearing an end and I’m holding on to summer for as long as I can. It has been one of the best summers ever. The weather here in Portland is just about as good as it gets, and the yard, brimming with berries all summer, has been a welcoming treat in the new house. I made this spicy version of my Summer Salad not too long ago, (or at least it seems in my mind, the past 2 months have whizzed by!) I love salads like this, using fresh corn and quinoa as your base, it’s very easy to change a few things here and there and you have a whole new taste experience. I hope you’re having a great summer, and it’s not over until it’s over, right? Oh and I updated my recipe page here!
Spicy Corn + Quinoa Salad
- 6 ears of corn
- 1/2 cup fresh cilantro, chopped
- 2 cups quinoa
- 1 red pepper, chopped
- 1 fresno chili, diced
- 1 jalapeño, diced
- 3 large scallions, finely sliced
- 1/4 cup lime juice
- 1/4 cup olive oil
- 1/4 teaspoon red pepper flakes
- Salt + pepper to taste
Husk the corn and place in large pot of water covering the ears, bring to boil, reduce heat to a simmer and cook for about 10 minutes, set aside to cool.
Rinse the 2 cups of quinoa very well in a strainer, place in pot and add 3 1/2 cups of water, bring to a boil and simmer covered for about 20 minutes. Fluff with fork and allow to cool.
Whisk together lime juice, pepper flakes and olive oil. In a large bowl combine corn, scallions, cilantro and peppers then add the dressing. Add the quinoa until well combined. Serve chilled or room temp.