Best 3 Quinoa Corn And Tomato Salad With Chive Infused Oil Recipes
With its vibrant colors, medley of textures, and burst of flavors, the quinoa corn and tomato salad with chive infused oil is a refreshing and healthy dish that is perfect for summer gatherings or light meals. The salad combines the nutty flavor of quinoa, the sweetness of corn and tomatoes, the tang of lemon and lime juice, and the herbaceousness of chives. The chive infused oil adds an extra layer of flavor and aroma to the salad, making it a delightful and memorable dish.
Let's cook with our recipes!
QUINOA-CORN SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1/2 cup red quinoa as the label directs. Put 3 shucked ears of corn in a bowl with a few tablespoons of water; loosely cover and microwave until tender, about 3 minutes. Cool, then cut off the kernels. Toss the quinoa and corn with 1 chopped large heirloom tomato, 2 sliced scallions, 3 tablespoons each olive oil and lime juice, 1/2 teaspoon kosher salt and a pinch of cayenne.
QUINOA, CORN, AND TOMATO SALAD WITH CHIVE-INFUSED OIL
This is from Cooking Light, via myrecipes.com. It is a light, healthy grain-based salad -- like tabbouli, but different! I didn't have any chive-infused oil, so just finely chopped a green onion to mix in with the dressing, and it came out great.
Provided by smcsf11
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until liquid is absorbed. Remove from heat; let stand 10 minutes. Fluff with a fork to separate and let cool a bit if time.
- While quinoa is cooking, combine corn, tomatoes, and parsley in a medium bowl. In a small bowl, whisk together oil and remaining ingredients.
- After quinoa has stood for 10 min., add to vegetable mixture, toss to combine, then drizzle dressing over it. Toss well to coat. Let stand 10 minutes before serving.
QUINOA CORN SALAD WITH CILANTRO, CHIVES, AND LEMON-LIME DRESSING
Make and share this Quinoa Corn Salad With Cilantro, Chives, and Lemon-Lime Dressing recipe from Food.com.
Provided by Katzen
Categories Corn
Time 30m
Yield 6 , 6 serving(s)
Number Of Ingredients 14
Steps:
- Place quinoa in a fine mesh sieve and rinse thouroughly with cold, running water. Bring water to boil in a small pot, add the quinoa and salt, and bring to a boil again. Cover and reduce heat to low for 15 minutes. Turn off the heat and keep the pot covered for an additional 5 minutes. Strain off any excess liquid and spread the quinoa out to cool on a tray while preparing the remaining ingredients.
- Steam or lightly saute corn until just tender and cool to room temparature. Combine all of the ingredients in a large bowl and gently toss. Season with additional salt, pepper, or hot sauce to taste. Serve with fresh lime wedges.
Tips:
- To save time, use pre-cooked quinoa or corn kernels.
- For a smoky flavor, roast the corn kernels in a hot oven before adding them to the salad.
- To make the chive-infused oil, simply heat olive oil with chopped chives until fragrant, then let it cool.
- For a vegan version of the salad, omit the feta cheese.
- Serve the salad immediately or chill it for later.
Conclusion:
This quinoa, corn, and tomato salad is a delicious and refreshing side dish that is perfect for summer gatherings. It is also a healthy and nutritious salad that is packed with protein, fiber, and vitamins. The chive-infused oil adds a delicious flavor to the salad, and the feta cheese adds a creamy texture. This salad is sure to be a hit at your next potluck or barbecue.
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