August 30, 2011

Summer Corn and Quinoa Salad

Every month we turn to our trusted gal pal, Suzanne Selmo to tantalize our taste buds with one of her creative culinary concoctions! The diva chef extraordinaire completed the Professional Series at the New School of Cooking and is also a Certified Yoga Instructor who is equally passionate about food & fitness. Join the food frenzy!

Tired of the same ol’ hot dogs & hamburgers at your BBQ’s? Try this fresh and flavorful salad for a healthy and totally scrumptious party-pleaser!

What You’ll Need:

• 2 cups cooked and cooled quinoa (1 cup dry)
• 2 peaches, chunked
• 1 cup sugar snap peas, roughly chopped
• 8 ears corn, shucked and sliced off cob
• 4 oz goat cheese, crumbled
• 1 cup basil, cut into chiffonade or torn
• 1 Tablespoon honey
• 2 Tablespoons red wine vinegar
• Juice 2 limes
• 2-3 Tablespoons extra virgin olive oil (organic)
• Salt and pepper

1. Cook quinoa according to package directions; let cool.

2. Combine quinoa, peaches, sugar snap peas, corn, goat cheese, and basil in large bowl.

3. In a small bowl, combine honey, vinegar, and lime juice. Add large pinch of salt and dissolve honey and salt in the acid. Add olive oil and whisk or shake to emulsify. Pour over salad. Taste and adjust salt and pepper according to taste.

Enjoy!

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