Salad Love

A Salad doesn't have to be just a bunch of lettuce with tomatoes cucumbers and shredded carrots. There is a whole world of salads out there, and it is the perfect summertime companion for potluck barbecues/playdates.  Here are my two most requested.

Corn-Quinoa Salad

(July/August 2010 Vegetarian Times)

• 1 cup quinoa, rinsed and drained
• 1/2 tsp. salt
• 11/2 cups fresh corn kernels (2 ears)
• 11/2 cups halved cherry or grape tomatoes
• 1 cup finely chopped red cabbage
• 1 cup diced cucumber

Dressing

• 1/2 cup olive oil
• 1/4 cup fresh lemon juice
• 3 Tbs. maple syrup
• 1 Tbs. Dijon mustard (or any spicy mustard)
• 1 tsp. salt

1. To make Salad: Bring quino, salt, and 11/2 cups water to a boil in a saucepan.  Reduce heat to medium-low, cover, and simmer 20 minutes, or until water is absorbed. Set aside, covered, 10 minutes.

2. Stir together corn, tomatoes, cabbage, cucumber, and quinoa in a bowl. 

3. To make Dressing: Whisk all ingredients. Stir into Salad. 

Jamie Oliver's Rice Salad
(From Sesame Street: C is for Cooking)

•  11/4 cups mixed long grain and wild rice (most of the time we use whatever rice we have on hand)
• Sea salt 
• Few sprigs of fresh basil, mint, and Italian parsley
• 6 Tbs of extra virgin olive oil
• freshly ground black pepper
• 1 lemon (zest and juice)
• 8 ounces roasted red bell peppers from a jar, finely chopped (we roast our own if we don't have a jar hand, slice in half, brush with olive oil and broil in oven or bbq until partially charred, peel off skin when cool enough)
• 1/2 fresh red chile, seeded and finely chopped (skip out if you don't want the extra bit of heat)
• Additional salt and pepper, if desired

1. In a medium saucepan cook the rice, with a few pinches of salt. When done spread it out on a tray to help it cool down quickly (left over rice is perfect for this Salad).
2.  Mean while, pick all the leaves off the basil, mint, and parsley stalks. Finely chop.
3.  Prepare the lemon dressing by whisking the oil with a pinch of sea salt, and freshly ground pepper. Squeeze in the lemon juice (i like to add a bit of balsamic vinegar).
4. Spoon the cooled rice into a large serving bowl.
5. Add the basil, mint, and parsley leaves and stir in the bell peppers, chile, and lemon zest. Drizzle the dressing over salad (you don't have to add all of it) and mix well. Taste, add another pinch of salt and pepper if needed, and serve.