Now this is a summer salad, peeps. Because what comes to mind almost instantly when you think of summer veg? Corn and tomatoes, am I right?
Oh, summer tomatoes: how I love thee. How I love thee for tasting like tomatoes rather than cardboard.
And summer corn: what is there to say? Eight bajillion ears for a couple of bucks and you don't even have to cook it. That's my kind of vegetable.
Now, toss those seasonal beauties with warm, slightly crunchy quinoa, some protein-packed edamame and a tangy lime vinaigrette.
Summer in a bowl.
I generally make this salad as a side to accompany grilled meat: steaks, chicken, ribs, whatevs. But it's extra-awesome leftover for lunch the next day, with some grilled chicken mixed right into it to make it a meal salad.
No leftover chicken? A store-bought rotisserie bird is a great substitute.
Now, to really make your summer, I'm going to clue you in to one of the greatest inventions of all time. Well, for a cook anyway. The OXO corn zipper!
You know I'm not a big fan of unitasking kitchen tools but I make an exception for the corn zipper (and its big sister, the mango slicer, but I digress). Easier and less messy than using a knife, the corn zipper has a stainless steel toothy blade that removes the kernels from the cob and collects them in a handy cup (attached) that shows you how many half-cups you get from each ear.
ERMERGAHD, I love this little thing.
And no one from OXO is paying me to say that. Trust me, no one is paying me diddly.
If you get a zipper, I promise you will start searching out corn recipes, just so you can use it (I speak from experience). But I recommend you start with this salad -- this perfect, fresh summer salad.
Quinoa Salad with Fresh Corn and Tomatoes
1/2 cup quinoa
1 cup water
3 tablespoons fresh lime juice
3 tablespoons olive oil
1/4 teaspoon dijon mustard
1/4 teaspoon black pepper 1 cup shelled edamame
2 ears corn (will yield about 1 cup kernels when cut off the cob)
2/3 cup halved cherry or grape tomatoes
1/4 cup cilantro, coarsely chopped
In a small pot, combine the water and quinoa and bring to a boil; cover, reduce heat and simmer for about 15 minutes or until the water is absorbed. Meanwhile, using a knife or a corn zipper, cut the kernels off both ears of corn and set aside.
In a large bowl, whisk the lime juice, oil, mustard and pepper into a vinaigrette. Add the remaining ingredients and the quinoa and stir gently to coat with the dressing. Season to taste with salt.