The nuttiness of the red quinoa is balanced out nicely by the summer flavors of zucchini and corn and the tanginess of the chevre. —msigur
dry red quinoa
salt (if stock isn't salted)
small-medium zucchini, diced
medium ears corn, kernels stripped from the cob
cloves garlic, minced
15oz can black beans, drained
In This Recipe
Heat a 2 quart saucepan with a drizzle of olive oil over medium heat. Rinse the quinoa under cool water. Add the rinsed quinoa to the heated saucepan for 1-2 minutes to toast and dry it.
Add the vegetable stock to the quinoa and increase heat to high. Bring the quinoa to a rolling boil. Then cover the saucepan, adjust the heat to low, and simmer for 15 minutes. After 15 minutes, take saucepan off the heat and allow to sit, still covered, for 5 minutes. Then fluff quinoa with a fork.
While the quinoa is simmering, heat a large saute pan over medium-high heat and add a healthy drizzle of olive oil. Add the onions, stirring periodically. Once the onions have softened and taken on a bit of color, add the diced zucchini and corn kernels. Continue to saute for 2-3 minutes and then add the black beans, garlic, thyme, and saute for another minute. Add the quinoa and mix everything together.
Allow the quinoa-bean-vegetable mixture to cool to room temperature. Add salt and pepper to taste. Then crumble and add the chevre and mix gently to combine. Use the quinoa salad to stuff baked bell peppers or tomatoes, wrap it up in flour tortillas with sliced avocado, or enjoy it by itself cold or at room temperature. The salad will keep covered in the fridge for a few days.