This salad has become a standby at our place. It’s a version of the Quinoa and Corn Medley from Colleen Patrick-Goudreau’s book The Vegan Table. Every time I make it it’s a bit different, depending on the vegies that happen to be in our fridge or garden at the time. This is the one I made for Christmas day 2013, which we had along with home made seitan and stuffed tofu roasts, potato salad, a great tropical rice salad my sister-in-law made (a bit like this one I made New Years Day) and a lovely fresh salsa salad. It’s a versatile dish that stands up as a meal on it’s own as well. Great fare all round!
Here’s what you need:
- 2 cups red quinoa (you can use white but red looks much nicer)
- 1 or 2 vegie or chicken style (vegetarian) stock cubes (Massel brand if you’re in Australia)
- A range of diced vegies (I used red and green capsicum, carrots and celery)
- I cup of corn kernels (I used a tin, drained)
- 1/2 cup fresh Italian parsley, chopped
- 1 cup finely sliced spring onions
- 2 large cloves of garlic, grated or pressed
- 1/4 cup lemon juice (or apple cider vinegar or red or white wine vinegar – try them all!)
- 1 tsp agave nectar (or sugar)
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp olive oil
What to do:
- Place the quinoa into a medium/large saucepan, cover with cold water and rub the quinoa really well in your hands before drain out the water with a fine strainer. Repeat this process twice, quinoa needs to be rinsed really well with a bit of friction to rub off the outer film on the grain (apparently makes it bitter).
- Drain the quinoa after its final rinse, then put it back in the saucepan with 4 cups of water and the stock cubes. Bring to boil then reduce heat and simmer partially covered for 20-30 minutes until the quinoa is tender (you can tell it’s cooked when the little curly germ swells and stands out against the body of the grain). This is a bit like cooking rice using the absorption method.
- Drain the quinoa of any excess cooking liquid then place it all into a very large mixing bowl.
- Cut up the vegies, spring onions and parsley, and throw them in the bowl with the quinoa.
- Drain the corn and throw it in as well.
- Fry the grated garlic in olive oil until it starts to go brown. Once it’s done, add it with the oil to lemon juice or vinegar (whatever you chose), add in the salt and pepper and mix it all very well (maybe put it all in a jar and give it a good shake).
- Add the garlic dressing to the vegies and cooked quinoa and fold it all together very thoroughly.
- Serve warm or cold, however it suits you. Truly delish.