article on grain salads from the LA Times a few weeks back; we've made all three of the grain salads, including the pearl barley, mushroom, and roasted peppers salad, and they are all very good and a nice change as we are trying to move away from all the rice we usually eat with every meal. The salad went well with the vegan Mexican pizza that I made again, as well as a very refreshing glass of Avery's DuganA IPA, one of my favorite beers from the grilled cheese and beer tasting at Andrew's Cheese Shop.
Quinoa, Grilled Corn, Tomato and Cilantro Salad, adapted from the LA Times
- Cook 1 cup of quinoa: rinse, then toast in a pan until dry, about 5 minutes, add 1 3/4 cups of water and 1/2 tsp of salt, bring to a boil and then simmer covered for 30 minutes. Uncover, let it cool for 10 minutes, and then fluff with a fork
- While the quinoa is cooking, grill 2 ears of corn and shave it off the cobb and put in a bowl. Thinly slice 5 green onions, half 2 cups of cherry tomatoes, and put in the same bowl. Combine with the quinoa. Mince a large bunch of cilantro and set aside
- For the dressing, whisk together 1 clove of minced garlic, juice from 1 lime, 2 tsp of cumin, 2 TB of olive oil
- Toss the quinoa and dressing together, then add the cilantro. Season with salt and freshly ground pepper
|Really nice IPA. A touch of creaminess that keeps it from being overly bitter|