Yield: 6 servings
This is the same citrus vinaigrette used in the Jicama, Radish and Pepita Salad. It’s so good, I found another way to love it. If you don’t use all the vinaigrette for this recipe, save it and use it to dress mixed greens or as a dipping sauce for chicken or fish.
- 1 cup quinoa
- 1/2 cup grape seed oil
- 1/2 cup chopped fresh cilantro, divided
- 1 1/2 tablespoons white wine vinegar
- 1 1/2 tablespoons fresh squeezed orange juice
- 1 tablespoon honey
- 1 1/4 teaspoons cumin
- 2 cups corn kernels
- 1 orange bell pepper, diced
- 3 scallions, sliced thin
- Rinse the quinoa thoroughly in cold water (I use a mesh strainer). In a saucepan over medium-low heat, toast the quinoa until dry, golden and fragrant. At the same time, in a separate sauce pan, boil 1 ¾ cups of salted water (or use vegetable stock if you have it). Once the quinoa is dry, toasted and golden, add the boiling water (or stock) to the saucepan with the quinoa. It will boil vigorously – be warned. Bring the mixture back to a boil. Reduce heat, cover and simmer for about 15 minutes or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
- While the quinoa cooks, make the vinaigrette. Put the grape seed oil, ¼ cup chopped cilantro, white wine vinegar, fresh orange juice, honey and cumin into a blender and blend until smooth. Set aside.
- Set the cooked quinoa aside to cool. Once it’s cool, toss it with the corn kernels, diced orange bell pepper, remaining cilantro and scallions. Dress the mixture with the citrus vinaigrette. Add salt and pepper to taste.