This dish can be served warm for dinner, but also tastes great cold the next day. Or pull out this recipe for your next summer picnic.
-1 cup quinoa
-2 ears fresh corn or 8 ounces frozen corn, thawed
-1 pint cherry tomatoes
-2 medium zucchini, cut into 1/2 inch pieces
-2 cloves garlic, minced
-3 tablespoons olive oil
-1 teaspoon salt
-1 lime
-handful of cilantro
Preheat oven to 450°.
Soak the quinoa in cold water, changing the water and rinse several times until the water is no longer murky. This usually takes me about three times in quick succession.
Put a large pot of salted water on to boil. The water should taste salty like seawater, which took me about 2 tablespoons for 12 cups of water. When the water is boiling, drop the ears of corn in for about 3 minutes. Remove and set aside. In this same pot of water, drop in the quinoa and boil for 13 minutes. Drain the quinoa in a fine-meshed sieve and place the sieve back in the pot, cover with a kitchen towel and then the lid. Let stand for about 15 minutes.
Meanwhile combine the cherry tomatoes, zucchini, garlic, and 2 tablespoons of olive oil and salt in a medium bowl. Spread the vegetables evenly on a sheet pan and bake for about 15 minutes until slightly charred and fragrant.
Zest and juice the lime into the same bowl you used to combine the vegetables. Cut the corn kernals from the cob and place them in the bowl. Throw in the quinoa and additional tablespoon of oil. Toss to combine. When the vegetables are finished roasting, put them in and fold gently into the quinoa. Garnish with cilantro.