Why I chose this recipe:
I am obsessed with quinoa theses days. Can you tell? The combination of the significant amount of protein, fiber and iron in one serving make quinoa a great grain for my young athletes (and we older ones) to eat. When you combine my obsession with quinoa and my daughters’ needs for lots of protein from all of their cross-country running, I set out to create a delicious quinoa salad that would be packed with protein, be delicious and be beautiful to serve.
Whether you serve this over spinach or romaine with an extra drizzle of the basil vinaigrette for lunch or combine it with something off the grill for a fantastic dinner, you will be surprised how it it was to .
Salad Ingredients
3 ears of corn, cooked al dente, kernels cut from cob
1 cup pomegranate seeds
1 can cannellini beans, drained and rinsed
1 cup edamame, shelled
1 cup dry tri-colored quinoa
1 ½ cups water
Basil Vinaigrette Ingredients
4 cups (2 oz.) fresh basil leaves, loosely packed
1 cup extra virgin olive oil
½ cup white balsamic vinegar
3 Tbsp dijonnaise mustard
¼ tsp kosher salt
¼ tsp black pepper
¼ tsp agave
Directions
In medium saucepan, combine uncooked quinoa and water and bring to a boil.
Once mixture has come to a boil, reduce to simmer, cover and cook for 15 minutes.
Remove saucepan from heat, remove lid, and stir quinoa.
Let sit uncovered until cool, approximately one hour.
Fill large stockpot with water to cook corn, cover and bring to a boil.
When water has come to a boil, add husked corn cobs and cook for 9 minutes.
Remove corn from water and let cool.
When corn has cooled, cut kernels off of cob. Set kernels aside.
To make basil vinaigrette, combine all Basil Vinaigrette ingredients in a food processor.
Process ingredients on high for one minute.
Transfer vinaigrette to a mason jar with lid secured tightly.
Refrigerate basil vinaigrette until ready to mix and serve salad.
When ready to serve, combine quinoa, corn, edamame, pomegranate seeds, cannellini beans in a serving dish and toss.
Drizzle approximately half of the basil vinaigrette over salad and toss to coat.
Taste salad and add more dressing to your liking.
Save any extra vinaigrette to use on tomorrow’s salad or for a chicken or fish marinade.