oh mamasita, you are a
doll. a treasure, a pleasure! your quinoa salad makes me go kaboom in my mouth.
so i cracked open your secret and made a facsimile.
cook 2 cobs of corn in 2.5c water with 1tsp salt for 3 minutes: remove corn with tongs and proceed with cooking quinoa in the remaining water:
1c white quinoa
1Tbs olive oil
pinch of salt
simmer quinoa in water in small pan on low for about 20-30 minutes with lid ajar or until all the water is absorbed. stir gently once or twice to ensure even cooking. once cooked, stir through oil and salt, and leave lid off for quinoa to cool.
in a large serving bowl, add:
2c baby spinach leaves, maybe a bit of rocket
1 flame grilled and sliced red capsicum (or 1c from a jar)
10 halved cherry tomatoes or 2 large tomatoes in quarters
2-3Tbs each coarsely chopped fresh dill and coriander
0.25c pepitas (toasted is even nicer)
zest of 1 lime
1 finely sliced medium-hot chilli
1 finely sliced spring onion
using flameproof tongs,
grill the corn over the gas flame until lightly charred (about 30 seconds on
each side). slice kernels off with a sharp knife. add the corn and cooled quinoa to the serving bowl, toss
everything with a little extra olive oil and a small squeeze of lime juice. savour.
