recipes articles & more

Recipes Dads Love
How to Make Barbecued Chicken
How to Make Chocolate Soufflés
How to Roll a Roulade Cake
Strawberry Mojito
Win Steven Raichlen’s Must-Have Grilling Tools
Tour Steven Raichlen's Kitchens
Ingenious Kitchen Tips
Quiche Recipe: Create Your Own
10-Minute Strawberry Recipes

Post your own recipe

print |

View All Community Recipes comments (0)

Quinoa Salad with Corn, Peppers and Feta Chesse

Posted: March 3rd, 2013
by Dorrybea

If you can, make your salad well in advance, even up to a day before serving. This gives the grains time to absorb the vinaigrette and lets the flavors meld. Take the salad out of the refrigerator 30 to 45 minutes before serving so that it is not ice cold; it will be most flavorful when just slightly chilled or at room temperature.

Serves/Yields: Serves 8 to 10

Created Using: Grain Salad

bell peppers sweet corn dried cherries more more

2 cups quinoa

kosher salt

1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed

3 Tbs. red wine vinegar, more as needed

3 Tbs. fresh lemon juice, more as needed

2 to 3 tsp. honey

1 to 2 tsp. finely grated lemon zest

freshly ground pepper

3/4 cups diced bell peppers (any color; 1/2-inch dice)

3/4 cups diced red onion (1/4-inch dice)

3/4 cups thinly sliced scallions

3/4 cups fresh corn kernels, blanched (or thawed frozen corn kernels)

1/2 cup chopped dried cherries

1 cup crumbled feta

4 Tbs. chopped fresh flat-leaf parsley

Rinse the quinoa under cold water and drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the quinoa, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the quinoa covered, until tender, about 15 to 20 minutes. Drain and rinse the quinoa with cold water to stop the cooking.

Transfer the quinoa to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the olive oil, and toss lightly to coat. Spread the quinoa on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the red wine vinegar and lemon juice in a small bowl and gradually whisk in the remaining 1/2 cup of olive oil. Whisk in the honey and lemon zest. Taste and season with salt, pepper, and additional red wine vinegar and lemon juice or olive oil as needed.

Put the cooked and cooled quinoa in a large serving bowl and toss to break up any clumps. Add the bell peppers, onion, scallions, corn, dried cherries, feta, and parsley and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, and pepper. Serve or refrigerate for up to 1 day. If making ahead, let sit at room temperature so it's not refrigerator-cold and season with more vinaigrette, salt, and pepper before serving.