Recipe: Quinoa, Roasted Corn and Heirloom Tomato Salad (aka the “Budget Lunch on the Fly” Post)

Today’s mission: Make something out of nothing. That’s good for you. And do it fast.

I’m on a shoestring budget this week, which means it’s about time to get into the bag of quinoa that’s been sitting in my cupboard. I’ve long been fascinated with the South American grain (pronounced “keen-wah”) as it tastes good (it has a light,  nutty flavor), and it’s incredibly good for you — quinoa is packed with protein and amino acids. When cooked, the small, round grains become light and fluffy. Think of quinoa as the couscous of the Andes.

A quick survey of what else fresh I had on hand — some baby heirloom tomatoes, broccoli — and a bit of hand-holding from the ever patient Mark Bittman, whose tomb “How to Cook Everything” I frequently turn to for basic techniques, and, voila.

***

Quinoa, Roasted Corn and Heirloom Tomato Salad

This easy, breezy, colorful dish would do as well served warm or at room temp, and would play nicely with a beautiful piece of protein.

Ingredients:

2 Tbls. E.V.O.O.
1 1/2 c. corn kernels, rinsed and drained
3/4 c. quinoa, rinsed and drained
1 1/2 c. stock or water*
1 c. small broccoli florets
12 small tomatoes, halved (I used baby heirloom tomatoes)
block of Parmesan (always best freshly grated)
sea salt, pepper to taste

Directions:

1.) Heat E.V.O.O. in a large skillet; sautee corn over medium-high heat until it begins to turn golden, approx. 10 minutes. Add a dash of salt and pepper.

2.) Add quinoa; sauté mixture until grains begin to brown, approx. 5 minutes. Add a dash of salt and pepper.

3.) Add stock or water. *I didn’t have stock and so cheated a bit by adding in a chicken flavor seasoning packet left over from a packet of ramen noodles.

4.) Once water begins to boil, give the mixture a final stir. Turn the heat down to medium-low, cover and let cook for 15 minutes.

5.) While quinoa cooks, boil water in a saucepan. Blanche broccoli florets 2 minutes, or until they turn bright green. Immediately drain into strainer and run under cold water.

6.) Test quinoa for doneness: grains should be fluffy and soft. If the kernels are still hard, add a touch of liquid to the pan (so that the bottom stays moist) and return to heat for another 3-5 minutes, or until liquid is absorbed and grains are fully cooked.

7.) In bowl, top quinoa and corn mixture with broccoli florets and tomato halves. Grate with fresh Parmesan to taste.

Serves: 2

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