If you love the vegetable boiled or grilled on the cob, you (and your fellow eaters) will go crazy over sweet corn’s nubby kernels when they’re roasted in a hot pan. This easy, portable recipe pairs skillet corn and other veggies with protein-packed quinoa in a piquant dressing that sings of lime.
For even more flavor, toast the quinoa by sauteing it in a little olive oil over medium heat until it’s golden before cooking.
Pan-seared Corn and Quinoa Salad
Serves 4 to 6.
From “Mastering the Art of Vegan Cooking” by Annie and Dan Shannon (Grand Central Life & Style, May 2015, $25).
For the dressing:
1/3 cup olive oil
Juice 3 limes
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon soy sauce
1 teaspoon ground oregano
1/4 teaspoon crushed black peppercorns
1/2 teaspoon chili powder
Pinch paprika
For the salad:
1 tablespoon olive oil
2 ears corn, husked
1 cup quinoa, cooked
1/2 cup fresh cilantro
2 stalks celery, chopped
1/2 red bell pepper, diced
3 green onions, chopped
1/4 cup raw hulled pumpkin seeds (I omitted)
1 jalapeno, seeded and sliced
1 lime, cut into wedges
Make dressing: In airtight container, whisk together dressing ingredients. Cover and set aside for 15-20 minutes to help flavors mingle.