I really love quinoa and not just because it's trendy. I love it because it's filling and healthy and loaded with protein.
Jason and I worked hard growing a vegetable garden and I decided to use the fruits of my labor in a little roasted corn and tomato salad last Sunday afternoon.
I did my heart good to use the tomatoes, cilantro and cucumbers we grew! And the corn came from just up the road!
What you'll need:
2 cups uncooked Quinoa
6-8 plum tomatoes
one large cucumber
2 ears of corn
1/4 cup cilantro, chopped
1 tbsp lemon juice
1 tbsp EVOO
salt and pepper to taste
Cook your quinoa according to packaging directions.
Next you'll need to roast your corn and tomatoes. I used corn that I had roasted for the 4th of July.
Clean each ear of corn and spray with cooking spray or rub down with butter. Sprinkle with kosher salt or seasoned salt. Wrap each ear in a piece of aluminum foil and place in oven for 30 minutes.
Next, slice your tomatoes in halves and drizzle with EVOO of Safflower oil, then sprinkle with garlic salt. You will also roast for 30 minutes on 350. This makes them even sweeter. You will be so happy.
Dice and seed your cucumber.
Cut your corn off the cob.
Throw your corn, cucumbers, tomatoes and cilantro in a bowl. Toss with lemon juice and EVOO. **If you cooked your tomatoes with oil you can skip the extra oil.
Add in your quinoa and stir. Don't mix too much or the quinoa gets gummy. You can garnish with cheese and sour cream, but you don't have to, trust me it's good on its own!
For more great ideas check out Romance on a Dime for Take it On Tuesday!