A flavorful summer salad featuring sweet corn, quinoa, peppery arugula, salty feta and crunchy walnuts.
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 minutes
Yield:2 to 41x
3 ears of corn – kernels removed from cob – about 1 1/2 cups
1 small garlic clove – minced
1/2 tbs olive oil
3 cups of baby arugula – roughly chopped
1 1/2 cups cooked quinoa (1/2 cup of uncooked quinoa will equal 1 1/2 cups cooked quinoa). I used red quinoa.
2 oz feta cheese – diced
1/4 cup walnut pieces
1/4 cup red onion – minced
3 Tbs olive oil
1 Tbs white wine vinegar
1/2 tsp honey
8 twists of pepper from a pepper mill
Pinch of salt
Cook quinoa as per package instructions. Let cool slightly when done.
Cut corn from the cobs with a sharp small knife.
In a saute pan, heat 1/2 tbs oil, add corn kernels and minced garlic. Saute for 2 minutes over medium heat – stirring occasionally so corn does not burn. Let cool and prep other ingredients.
Roughly chop the arugula and add to a bowl.
Add diced feta, walnuts and diced red onion to the bowl.
Add corn and quinoa to bowl.
Make dressing by whisking all ingredients together and toss over salad.
To cut corn from cob, place corn cob in a bowl and strip kernels off with a downward motion using a small sharp knife. I find a small knife easier to handle vs a large chef knife. Cut down and away from your self so you can’t cut your self accidentally. You want to let the quinoa cool slightly when it’s done. A quick way to cool it down is to spread it out on a baking sheet.