Sweet Corn and Quinoa Salad

Hot off the press! This simple early autumn salad appeared in my hometown newspaper, the Waterloo Chronicle, over the weekend. My parents gave it a go and said it was delicious, and my Dad reckons in could be even better with a few dried cranberries and almonds for an added crunch. It can also be served cold, so it's perfect for left overs, which makes this recipe a favourite in our "cook once, eat twice" books.

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Ingredients

Roasted tomatoes
2 cups of grape or cherry tomatoes
2 tbsp avocado or coconut oil
1/2 tsp coarse salt

Salad
1tsp avocado or coconut oil
1/2 tsp coarse salt
1 shallot finely chopped
1 1/2 cups sweet corn kernels, cooked
3 cups spinach, torn into small pieces
3 cups cooked quinoa
1/3 cup pesto
1/3 cup pumpkin seeds
1/4 cup asiago cheese, grated or finely chopped

Preparation

Cut tomatoes in half, mix with oil and salt, arrange on baking sheet and bake for 20-30 minutes at 350 degrees. 

In large skillet, heat the oil and salt over medium heat.  Stir in the shallots and cook for 2 minutes.  Add corn, quinoa and cook until hot.  Add in the spinach and heat for one minute, until wilted.  Add in pumpkin seeds and asiago cheese and stir.  Spoon onto serving platter, put hot roasted tomatoes on top and serve

Serves 4.

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