Tuesday, July 5, 2011


I've got to be a better vegetarian.

Remember that lemon sugar bread?  The lemon in it doesn't count as produce (no matter how much zest goes in it).

And this giant bag of quinoa just keeps staring me down every time I go into the pantry to fetch other things.  It's making fun of my love handles and giving me the stink eye.  Rude.

Do you know what I love?  CURRY.

Oh man.

In scrambled eggs.  In mac 'n cheese.  On cauliflower.  On everything.

Great.  Now I'm salivating.

Serious chopping skills.  

Get to know quinoa.  She's good stuff.  She's also related to the tumbleweed.  No lie.

Make this and bring it to a barbecue, picnic, or for lunch.  Every day.  Because you'll make that much of it.  And feel like a good little vegetarian for doing so.

Curried Quinoa and Corn Salad
Serves 4-6

The Quinoa:
1 cup quinoa
2 cups water

The Dressing:

1 tsp curry powder
1 tsp dijon mustard
1 tbsp red wine vinegar
2 tbsps fresh lemon juice (about half a lemon)
2 tbsps peanut oil
salt and pepper

The Salad:

1 tbsp EVOO
1 small sweet onion, diced
2 large garlic cloves, finely minced
1 jalapeño, seeded and finely diced
1/2 sweet red bell pepper, seeded and finely chopped
3 cups corn kernels (fresh or frozen will work)
1/4 cup chopped fresh cilantro
1/2 cup unsalted peanuts, roughly chopped

1. In a medium pot, combine water and quinoa and bring to a boil.  Reduce the heat to low, cover, and simmer for 15 minutes.  Remove from the heat, fluff with a fork, and put into a large bowl to cool.

2. In a small bowl, whisk together the curry, mustard, vinegar and lemon juice until well blended.  Slowly drizzle in the oil while whisking vigorously until blended.  Add salt and pepper to taste.  Set aside.

3. In a large skillet over medium heat, drizzle in the EVOO.  Stir together the onion, garlic, jalapeño and red bell pepper for two minutes.  You're not trying to cook them too long; you want them to maintain a bit of their original texture.  Add in the corn, cooking another minute.  Set aside to cool.

4. Combine the vegetables in with the quinoa, folding together until evenly mixed.  Drizzle the dressing over the salad, folding once more to combine.  Taste and adjust salt/pepper.  If needed, squeeze more lemon juice over the top.  Finish with cilantro and chopped peanuts.  Serve at room temperature.  Best if covered and let set in the fridge for an hour to let the flavors meld.



  1. Best tumbleweed I've ever eaten! It must be a rich relative.

  2. Tumbleweeds go quite well with peanuts. I'm glad you enjoyed!