Corn and Carrot Quinoa Salad

Hello and happy Sunday!  I hope you all had a great week and weekend. I had a busy week and a really nice weekend, with much time away from school!  I can't believe that this time next weekend  the classroom part of school and our graduation party will all be behind me.  It seems like it flew by and yet it seems like I have been here a really long time.  Odd.  I am looking forward to moving on and checking this off my bucket list.  I am excited to see what will come next. 

We have actually finished all our cooking for the program.  We will only cook the food for  our party on Saturday but nothing else this week.  That means that I won't be eating at school this week.  So today I decided I need to make something to take for lunch.  I am working on cleaning out my pantry and fridge so I don't waste much when I move.   I came up with this salad.  I used a lot of things I had, that are probably in your pantry too!  I used up the last of my quinoa, a lone can of chickpeas, the end of a package of dried cranberries, the last of my tahini, and a half of package of frozen corn. Despite using up a bunch of odds and ends, it turned out delicious!  It is a nice Macrobiotic meal.  It has a good  amount of protein from the quinoa and chickpeas, the quinoa is whole grain, and it has a good array of vegetables. It can definitely be an entree but you could also eat it as a side dish.  Add a light soup to go with it, or on the side of a piece of fish.  I ate it warm for my dinner and look forward to having it for lunch as a cold salad. 

On another note, the weather has finally cleared here after three weeks of rain and gray skies.  Sunny and 70's was welcome. I started the weekend with a nice walk around Lady Bird Lake.  There were lots of runners, and rowers. A perfect morning! 

Tom and Beau came in Saturday afternoon and we went to see our friends Rand and Linda who live near Wimberley.  Rand is an old friend of Tom's and they are so kind and supportive of me. This is how they greated us when we got to their house.  Their chef's hats said Team Catherine! 

We had a nice dinner out with them, and then stayed over so we didn't have to drive home. They have a big brown lab that kept Beau entertained.  It was great fun. 

I hope to get back to writing more frequently now that things are winding down.  In the meantime, I hope you try this salad! 

Corn and Carrot Quinoa Salad

by Catherine Craig

Prep Time: 20 minutes

Cook Time: 20 minutes

Keywords: entree salad side gluten-free vegan vegetarian carrots chickpeas corn quinoa

Ingredients (4 -6 servings)

    For the salad:
    • 1 cup of quinoa, rinsed and drained
    • 2 cups of water
    • pinch of salt
    • 3 carrots, thinly sliced on the diagonal
    • 2 cups of corn, thawed if frozen
    • 2 large stalks of celery, thinly sliced
    • 1 shallot, thinly sliced (may substitute a couple of green onions)
    • 1 can chickpeas, rinsed and drained
    • 1/2 cup dried cranberries
    For the dressing:
    • Juice of 1 lemon (about 1/4 cup)
    • 2 Tbsp tahini (may substitute almond butter or cashew butter)
    • 1 tsp miso
    • 1 tsp tamari or soy sauce
    • 2 Tbsp extra virgin olive oil
    • 1 Tbsp water

    Instructions

    Bring a large pot of water to a boil.

    In a medium sauce pan, bring the 2 cups of water and quinoa to a boil. Cover, reduce heat to low, and simmer for 20 minutes. When all water is absorbed, remove from heat, fluff with a fork and set aside covered, for about 10 minutes.

    Meanwhile, add the carrots to the boiling water and blanch for a minute or two. Remove with a slotted spoon or strainer. Place in a single layer on a plate to cool. Add the corn and cook briefly for a minute. Remove with the slotted spoon/strainer, and add to the plate with the carrots to cool.

    Put the celery, chickpeas, cranberries and shallot into a large bowl. Mix to combine. Add the cooled carrots and corn. Set aside while the quinoa cooks.

    Make the dressing: Put the lemon juice, tahini, miso, and tamari into a bowl. Whisk to combine thoroughly. Slowly drizzle in the olive oil, whisking to make a nice emulsion. Add the water and whisk well. Taste. Add a pinch of salt if needed.

    Add the cooked and rested quinoa to the bowl with the carrots and other ingredients. Mix well. Add the dressing, and stir lightly to thoroughly combine. Taste and add salt and pepper as needed. Serve warm, at room temperature or chilled.

    Note: If you don't have miso, just leave it out. Substitute almond or cashew butter for the tahini and lime for the lemon juice. It will all taste great!

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