Corn and Quinoa Pasta Salad
Lia Huber, Nourish Network
Serves 4
There’s a lot to love about this salad: a healthy dose of whole grains in the form of quinoa and whole grain penne, a break from basil with chives and parsley, and a lip-smacking tart-sweet balance from the corn and lime juice combo.
1½ cups water
1 cup uncooked quinoa
2 Tbsp snipped chives
sea salt and freshly ground pepper
3 Tbsp extra virgin olive oil
2 Tbsp freshly-squeezed lime juice
2 Tbsp white wine vinegar
1 clove garlic, minced
1 cup fresh corn kernels (about 2 ears)
1 cup mixed cherry tomatoes, sliced cross-wise into 1/4-inch slices
1 cup squash or zucchini, cut into 1/4-inch wedges
4 ounces whole grain penne, cooked and drained
1/4 cup finely chopped fresh flat-leaf parsley
1/4 cup pitted Nicoise olives, halved lengthwise
1/4 cup feta cheese, crumbled
Combine 1½ cups water and quinoa in a medium saucepan and bring to a boil. Cover, reduce heat and simmer 10 minutes, or until liquid is absorbed. Remove from heat and let stand 10 minutes. Fluff with a fork.
While quinoa is cooking, pound the chives to a paste in a mortar and pestle with a pinch of salt and pepper. Whisk in olive oil and scoop into a small bowl. Whisk is lime juice, vinegar and garlic and set aside.
In a large bowl, combine quinoa, corn, tomatoes, squash, pasta, parsley, olives and feta. Pour dressing over top and toss well to coat. Season with additional salt and pepper if desired.
