Say “hello” to your new go-to salad!
This corn and quinoa salad is not only incredibly easy and delicious, but it’s also super versatile AND gluten free!
If you’ve never cooked with quinoa we’re going to share just how to make it – and because it freezes beautifully you’ll want to always have it on hand for quick dishes like this one!
We grabbed the last of this season’s corn, but this recipe also works perfectly with frozen corn, making it a dish you can serve year round!
No chives? Sub some chopped scallions, onion, garlic or shallots! Swap the basil for always-available parsley or cilantro. And use whatever cheese you have on-hand!
Corn Quinoa Salad:
- 1 tablespoons butter
- 2 tablespoons olive oil
- 1 bunch chives, finely chopped
- 2 cups corn kernels (if using fresh corn you’ll need about 2 large ears)
- Kosher salt and black pepper
- 2 cups cooked quinoa (see instructions, below)
- 2 ounces crumbled feta
- Chopped basil, to taste
In a large skillet over medium-high heat, heat the butter and olive oil. Add the chives and corn, season with salt and pepper, and sauté for 8 – 10 minutes. Remove from heat and let cool slightly. Transfer to a serving bowl and add the quinoa and feta. Just before serving adjust seasonings and fold in the chopped basil.
To cook quinoa: rinse 1 cup of cooked quinoa in a strainer (this removes the tough outer coating). Place in a pot with 2 cups of water and bring to a boil. Cover and simmer for 15 minutes. Remove from heat and let sit for 5 minutes. Fluff with a fork. Use immediately or divide into 1-cup portions and freeze in Ziploc bags for future use.