Ingredients
Quinoa and Broth
- 1 cup quinoa
- 1 3/4 cup vegetable broth or water
Vegetables and Aromatics
- 3 ears of corn, kernels cut away from cob
- 2 small zucchini, sliced into half moons
- 2 shallots, thinly sliced
- 6 garlic cloves, minced (4 cloves for sautéing, 2 for dressing)
- 12 oz bag frozen shelled edamame, thawed or cooked according to package
- 2 jalapeños, thinly sliced (remove seeds for less spice)
- 2 large limes (zest and juice)
- 2 scallions, roughly chopped
- 1/4 cup sun-dried tomatoes from a jar packed in oil, julienned
Seeds, Herbs, and Seasonings
- 1/4 cup pepitas
- 1 tsp dry oregano
- 1/2 tsp red pepper flakes (optional)
- 3/4 cup fresh basil leaves (lightly packed; divided into 1/4 cup and 1/2 cup portions)
- Kosher salt
Dressing
- 1 tbsp white wine vinegar
- 3 tbsp extra virgin olive oil (plus 1-2 tbsp oil for sautéing, optionally using oil from sun-dried tomatoes jar)
Instructions
- Cook Quinoa: Rinse quinoa thoroughly in a fine mesh sieve and drain well. Transfer to a medium saucepan with vegetable broth or water and bring to a boil. Reduce heat to low, cover, and simmer for 12-13 minutes. Remove from heat and let steam with the lid on for 10 minutes. Fluff with a fork.
- Prepare Vegetables: While quinoa cooks, cut corn kernels from the cobs and prep zucchini, shallots, garlic, jalapeños, limes, scallions, and sun-dried tomatoes as described.
- Char Corn: Heat 1-2 tablespoons oil over medium-low heat in a large skillet. Add corn kernels, spreading evenly. Cook undisturbed for 3-4 minutes to char, then season with a pinch of kosher salt. Toss and sauté for 2 minutes until edges lightly char.
- Add Pepitas and Shallots: Stir in pepitas and cook for 2 minutes. Add sliced shallots with a pinch of salt and sauté until softened, about 2 minutes. Then add minced garlic and sauté 2 more minutes until fragrant.
- Sauté Zucchini and Season: Stir in oregano, red pepper flakes (if using), and zucchini. Cook for 2-3 minutes until zucchini softens slightly but retains some bite. Remove pan from heat, add zest of 1 lime, and stir well.
- Combine Salad: In a large bowl, mix the cooked quinoa, sautéed corn and veggies, thawed edamame, julienned sun-dried tomatoes, 1 sliced jalapeño, 1/4 cup fresh basil leaves, juice of 1 lime, and a generous pinch of kosher salt. Toss to combine evenly.
- Make Dressing: In a blender, combine remaining 1/2 cup basil, 1 jalapeño, 2 garlic cloves, scallions, juice and zest of 1 lime, white wine vinegar, 3 tablespoons extra virgin olive oil, and 1/2 teaspoon salt. Blend on high until smooth. Taste and adjust salt or vinegar as desired. Dressing yields approximately 2/3 cup.
- Serve: Enjoy the salad portion and top with 2-3 spoonfuls of the basil jalapeño dressing. Toss before serving if preferred.
Notes
- Save time by using pre-cooked or frozen quinoa and frozen corn as shortcuts to streamline preparation.
- The recipe uses slightly less liquid than usual for quinoa (1 3/4 cups instead of 2 cups per 1 cup quinoa) to prevent sogginess after rinsing.
- Adjust spiciness by swapping jalapeños for serrano peppers or by removing seeds and membranes to reduce heat.
- Using oil from the sun-dried tomato jar adds extra flavor when sautéing the corn and veggies.
- The salad can be made ahead and kept refrigerated; add dressing just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
