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RECIPESSalad RecipesVegetable Salads pg 2 >  Corn & Quinoa Salad with Mint Dressing


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Corn and Quinoa Salad with Lemony Mint Dressing

Dishing Up Maryland:
by Lucie L. Snodgrass
This is a most refreshing and delicious summer salad. If you don't want to roast the corn on the grill, just steam it and cut it from the cob.
4-6 Servings

· 4 ears corn in their husks
· 1 cup quinoa, rinsed well
· 1 teaspoon salt
· 4 scallions, white and tender green parts, thinly sliced then chopped
· 1/2 cup fresh mint leaves, cut into thin ribbons then chopped
· 1 tablespoon lemon zest
· 1/4 cup lemon juice
· 2 tablespoons honey (preferably unfiltered)
· 1/4 cup olive oil
· 1/4 teaspoon freshly ground black pepper

Pull the husks of the corn back, but not off. Remove the silk from each ear of corn and then pull the husks back up. Roast the ears of corn over a hot grill for 5 minutes, turning the ears several times so that they roast evenly. Let the corn cool slightly. Shuck the ears and cut the corn from the cobs with a sharp knife. Put the corn into a large bowl.

2. Combine the quinoa with 2 cups water and 1/2 teaspoon of the salt in a medium saucepan and bring to a boil. Cook for 8 to 10 minutes, until all of the water has been absorbed. Remove from the heat, fluff, and set aside for 5 minutes.

3. Add the scallions and the mint to the roasted corn. Add the quinoa, the remaining 1/2 teaspoon salt, the lemon zest, lemon juice, honey, olive oil, and pepper, and toss well. Cover and allow the salad to marinate for at least 2 hours before serving.

Freezing corn is so simple that everyone should do it if they have enough freezer space. Working with six ears at a time, shuck the corn and steam the ears in batches for 2 minutes over boiling water on a steamer rack. Remove the rack from the pot and immediately put the corn in ice water to stop the cooking. Drain the corn in a colander, shake off any excess moisture, and then cut the kernels from the cobs and transfer them to 1-gallon ziplock bags, making sure to expel as much air as possible, so the bags lie flat. Repeat the process as needed to prepare all the corn. The corn keeps beautifully for six months in the freezer.


  Vegetable Salads pg 2   |   Brussels Sprouts Salad   |   Brussels Sprouts, Marinated   |   Buffalo Mozzarella Caprese Salad   |   Bulgur Nut Salad Recipe   |   Bulgur, Mediterranean Bulgur Salad   |   Bulgur, Toasted Corn & Bulgur Salad   |   Bulgur Salad with Fruits and Nuts   |   Butterhead Lettuce with Pears & Pecans   |   Cabbage, Thai Cabbage Salad   |   Cabbage Salad (1909)   |   Cabbage & Tomato Salad   |   Cactus, 3 Vegetable Salad   |   Cactus, Mexican Cactus Salad   |   Cactus, Nopales & Couscous Salad   |   Caesar Salad   |   Caesar, Chipotle Caesar Salad   |   Caesar, New Caesar Style Salad   |   California Summer Salad   |   CARROT SALADS >>>>>   |   Cauliflower, Broccoli, & Raisin Salad   |   Cauliflower Salad with Capers & Scallions   |  Celeriac, Apple & Beet Salad   |   Celery Root & Apple Salad   |   Chayote Salad   |   Cherry and Hazlenut Salad   |   Cherry Pepper Salad   |   Cherry Grilled Sweet Pepper Salad   |   Cherry, Pineapple, Lettuce Salad   |   Cherry Vegetable Salad   |   Citrus Tossed Salad & Vinaigrette Dressings   |   COLE SLAW & SLAWS 1 >>>   |   VEGETABLE SLAWS 2 >>>   |   Colorful Fruit & Greens Salad   |   Confetti Salad   |   Mexican Corn Salad   |   Corn: Florida Bounty Corn Salad   |   Corn: Broiled Corn and Rice Salad   |   Corn Salad II   |   Corn & Quinoa Salad with Mint Dressing   |   Corn, Dilled Corn & Pea Salad   |   Corn, Grilled Corn & Tomato Salad   |   Corn, Zesty Corn Cucumber Salad   |   Cranberry & Wild Rice Salad  
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