Since Mike had a bunch of leftover Bacon Mac & Cheese (that I cannot eat) and I had some leftover Tofu Loaf (kinda like meatloaf…the recipe for that will be posted in the next few days) I decided to make something light so we could finish off our leftovers but still have something fresh and lovely to chew on. Jake asked for a salad so I scoured the Vegetarian Times website for a salad that would be fresh and yet interesting for me to make. I’m not having it with a boring old salad. This particular recipe caught my eye as I thought it would potentially go really well with both of the previously mentioned leftovers. It was really quite a lovely salad and we just finished off the last bit of it this afternoon for lunch.
1 cup quinoa, rinsed and drained
1/2 tsp. salt
1 1/2 cups fresh or frozen corn kernels (from 2 ears)
1 1/2 cups halved cherry or grape tomatoes
1 cup finely chopped red cabbage
1 cup diced cucumber
1/2 cup olive oil
1/4 cup fresh lemon juice
3 Tbs. maple syrup
1 Tbs. Dijon mustard
1 tsp. salt
1. To make Salad: Bring quinoa, salt, and 11/2 cups water to a boil in saucepan. Reduce heat to medium-low, cover, and simmer 20 minutes, or until water is absorbed. Set aside, covered, 10 minutes.
2. Bring 2 cups water to a boil in separate saucepan. Add corn, and cook 1 minute. Drain, and rinse under cold water. Drain again. Stir together corn, tomatoes, cabbage, cucumber, and quinoa in bowl.
3. To make Dressing: Mix all ingredients in blender until smooth. Stir into Salad.