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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Quinoa fruit salad with vanilla and honey-infused yogurt


Glam-up your average fruit salad by adding quinoa, mint and honey. This simple gem can be made ahead of time (add the yogurt just before you serve), so it's perfect for hosting. And it tastes as gorgeous as it looks!

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Ingredients

For the fruit salad: 
3/4 cup of quinoa
5 cups of your preferred fruit. I used blackberries, blueberries, mandarins, grapes, dried cranberries and gogi berries
1/2 cup chopped walnuts or almonds
1/4 cup chopped fresh mint
Zest and juice of 1lime

For the yogurt:
1 cup plain Greek yogurt
2 tbsps honey or maple syrup
2 tsp vanilla extract

Preparation

Cook quinoa according to package instructions and let cool. Stir quinoa, fruit, mint, lime zest and juice together. Spoon into glasses or bowls. Mix yogurt with honey and vanilla and drizzle on top of fruit salad. Add mint to garnish.

Serves 6

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