Recipe: Toasted Quinoa, Corn and Avocado Salad with Jalapeno Dressing

TOASTED QUINOA, CORN AND AVOCADO SALAD



"The nutty taste and irresistible crunch of toasted quinoa make it a natural for a refreshing, yet hearty, main-dish salad. Here I dress it with a favorite dressing of toasted ground cumin and lots of lime juice."

1 1/2 cups quinoa
1 tablespoon mild-flavored olive oil or other vegetable oil
2 cups water
FOR THE JALAPENO DRESSING:
2 teaspoons ground cumin
5 tablespoons mild-flavored olive oil or other vegetable oil
1/2 cup fresh lime juice, plus more to taste
1 tablespoon finely chopped seeded jalape o pepper, plus more to taste
1 garlic clove, grated
1 teaspoon coarse salt
FOR THE SALAD:
1 cup fresh corn kernels (from 2 ears)
1 cup diced (1/2-inch) firm, ripe plum tomatoes
1/2 cup thin-sliced (1/4-inch) scallions (white and green parts)
1 ripe avocado, halved, pitted, peeled and diced (1/2-inch) (for garnish)
1/2 cup finely chopped fresh cilantro (for garnish)

TO PREPARE THE QUINOA:
Rinse the quinoa in a fine-mesh strainer under cold running water for at least 45 seconds. Shake the strainer to remove as much water as possible.

Heat the oil in a large skillet. Add the rinsed quinoa and cook, stirring, over medium heat until it is a light golden brown, about 10 minutes.*

Add 2 cups water and bring to a boil. Cook, covered, over medium-low heat until the water is absorbed and the quinoa is translucent and appears to be uncoiling, 18 to 20 minutes. Let stand, covered, until cool, about 10 minutes.

TO MAKE THE DRESSING:
Sprinkle the cumin in a small skillet and toast over medium-low heat, stirring, until fragrant and a shade darker in color, about 3 minutes. Remove from the heat.

When the skillet is cool to the touch, add the oil, lime juice, jalapeno, garlic and salt. Transfer to a large bowl and whisk to blend.

TO MAKE THE SALAD:
Add the cooled quinoa, corn, tomatoes and scallions to the dressing and toss to blend. Spoon the salad onto a large platter and sprinkle the avocado and cilantro on top.

MAKE A MEAL
Serve with Tomato and Mint Salad or with a platter of thick-sliced tomatoes drizzled with extra virgin olive oil and sprinkled with coarse salt.

*SHORTCUTS:
You can toast a large batch of quinoa ahead of time. Store at room temperature in a tightly closed container. It will keep for 3 or more months. Use in main dishes, side dishes or other salads.

Serves: 4 as a main dish or 8 as a side dish
Adapted from source: Fresh and Fast Vegetarian by Marie Simmons