Latin Twist: Quinoa and Roasted Corn Salad

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Though quinoa has been around for centuries, I only discovered it when I lived in Peru…Now this ubiquitous high-protein, gluten-free nutty-flavored grain is quite popular here in the States, and can be found on many a menu!

Quinoa is flexible. This Quinoa and Roasted Corn Salad is just one teeny tiny example of how you can play with this grain, which works cold or hot, savory or sweet. (Yes, friends, I had a great quinoa and vanilla ice cream in Raymi, a Peruvian restaurant in Manhattan, not too long ago!) Basically, as you know I always say, quinoa is a great canvas for your culinary creations and yes, mis queridos amigos, the sky’s the limit!

Right now, Quinoa and Roasted Corn Salad is especially important to me! I will be touting it’s virtues next week on Telemundo, as a wonderful take-to-school or even after-school snack for kids, AND also at a wonderfully informative workshop and presentation next Saturday, at the American Diabetes Association’s Feria de Salud!

Quinoa salad

Latin Twist: Quinoa and Roasted Corn Salad

Yield: 5 cups

This salad can be varied in seasonings according to you/your families tastes and preferences, and can be served warm or at room temperature.

Ingredients

  • Quinoa and Roasted Corn Salad
  • Arlen Gargagliano, 2014
  • For the salad:
  • 1 cup uncooked quinoa
  • 2 cups cooked black beans, or 14 ounces black beans, drained
  • 1 roasted red pepper (doesn’t have to be roasted!), chopped OR roasted jalapeño for a bit more kick—or a bit of both!
  • 1/4 cup fresh Cilantro, finely chopped, plus additional cilantro to garnish-
  • 2 scallions, chopped
  • 1 cup roasted corn
  • For the dressing:
  • 4-5 tablespoons of fresh lime juice, or to taste
  • 1/2 teaspoon coarse salt, or to taste
  • 1/2 teaspoon Freshly ground black pepper
  • 1 garlic clove, minced
  • 1/4 cup fresh cilantro, finely chopped
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon ground toasted cumin (can be non-toasted) or more to taste

Instructions

  1. Cook 1 cup quinoa
  2. Allow quinoa to cool after cooking for about 5 minutes. Fluff with a fork. Add the beans and vegetables and toss well.
  3. Drizzle dressing over salad and toss well with salt and pepper to taste. Bring salad to room temperature before serving.
  4. Add the cilantro garnish just prior to serving.
http://food.lohudblogs.com/2014/08/08/latin-twist-quinoa-and-roasted-corn-salad/

Quinoa and Roasted Corn Salad

Makes about 5 cups

For the salad:
1 cup uncooked quinoa
2 cups cooked black beans, or 14 ounces black beans, drained
1 roasted red pepper (doesn’t have to be roasted!), chopped OR roasted jalapeño for a bit more kick—or a bit of both!
1/4 cup fresh Cilantro, finely chopped, plus additional cilantro to garnish-
2 scallions, chopped
1 cup roasted corn

For the dressing:
4-5 tablespoons of fresh lime juice, or to taste
1/2 teaspoon coarse salt, or to taste
1/2 teaspoon Freshly ground black pepper
1 garlic clove, minced
1/4 cup fresh cilantro, finely chopped
1/4 cup extra virgin olive oil
1/2 teaspoon ground toasted cumin (can be non-toasted) or more to taste

Directions:
1. Cook 1 cup quinoa

2.  Allow quinoa to cool after cooking for about 5 minutes. Fluff with a fork. Add the beans and vegetables and toss well.

3.  Drizzle dressing over salad and toss well with salt and pepper to taste. Bring salad to room temperature before serving.

4.  Add the cilantro garnish just prior to serving.

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About Author

Maybe it was the dinner parties my mom always threw—or the hours I spent prepping and cooking alongside her (and then on my own!). Or maybe it was array of fabulous dishes that my family sampled in New York City’s richly diverse restaurants, but I’ve loved creating, savoring, and sharing food for as long as I can remember. Living in Spain, and later in Peru, also greatly influenced my life. These years abroad taught me Spanish—and about living in different countries--but also introduced me to teaching English as a second language, which I’ve done—mostly in the US-- for the past 20-plus (yikes!) years. I’ve authored two cocktail/tapas books, Mambo Mixers and Calypso Coolers, coauthored more than 15 others (mostly food related!), and raised two children. Now I'm chef and owner of my own restaurant, Mambo 64 in Tuckahoe, New York. My message is the same, whether I'm teaching, writing, running the restaurant or being a regular guest on the Spanish-language network Telemundo (on the morning show, Buenos Días Nueva York!). My belief in food—and the power of food—is far reaching, and is married with another one: the power of stories. I’m sure that if we could all sit down and have meals together, sharing both tastes and tales, we’d have peace on earth. Enjoy!

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