Quinoa Meets a Tomato

In my current quest to find ways to use up the profusion of tomatoes taking over the garden, I tore through last week’s L.A. Times’ Food Section looking for recipes that would come to my rescue.

Food columnist Russ Parsons, an amiable sort whom I met years ago at a food event in Ojai sponsored by Saveur magazine, did just that. Russ had written a feature on using grains in summer salads and his recipe for a salad of quinoa, grilled corn and tomatoes looked just about right for making a dent in the pile of tomatoes on my kitchen counter. Besides, I’d never grilled corn before, so it was time to learn.

Quinoa Salad

1 Cup quinoa

1¾ Cups water

Salt to taste

2 Cups grilled corn cut from the cob, 2 ears

2 Cups chopped tomatoes, or cherry tomatoes cut in half

1 Serrano chile, seeded and minced

½ Cup chopped green onion

3 Tablespoons lime juice

2 Tablespoons olive oil

1 Clove garlic, minced

1¾ Teaspoons ground cumin

1½ Cups chopped cilantro

Place the quinoa in a strainer and rinse under running water until the water runs clear, 1-2 minutes. Turn the quinoa into a medium saucepan and cook over medium heat, stirring constantly. The quinoa will dry, and then begin to stick a bit. Keep stirring and eventually it will begin to toast, smell nutty and turn a light golden color, about 5 minutes total. Add the water and ¼ teaspoon salt, bring to a slow simmer and cook until the quinoa is dry, about 30 minutes. You can cook the quinoa a day in advance and keep refrigerated tightly covered; bring to cool room temperature before finishing the dish and serving.

When ready to serve, transfer the quinoa to a mixing bowl and gently stir in the corn, tomatoes, chile, green onions and 1 teaspoon salt.

Combine the lime juice, oil, garlic and cumin in a blender and puree to a smooth dressing. Pour the dressing over the quinoa mixture and stir gently to combine. Add more salt or more lime juice if needed. Fold in the cilantro. Serves 6-8.

This salad is no dainty “lady’s luncheon” salad. I’ve made an entire meal out of it, and it would be hearty enough to serve as a side dish with barbecued tri-tip or pulled pork. Thanks to the serrano chile and green onions, it has a good kick to it. You might want to include cold beer in your menu.