Thursday, June 24, 2010

Jun 20th - BBQ Corn Salsa and Quinoa Salad on Baby Greens

We BBQ'd the corn yesterday.  I do not know why we thought we could eat 2 ears of corn a piece on top of our Burgers.  I am pretty sure, we have done this a couple of times before.  That's totally cool because, the leftover Corn works really well in salad!  You do not need any fancy tools or donut shaped knives to get the Corn off the Cob.  It could not be easier.  Simply hold the corn by the stem end while it stands in a shallow bowl or on a cutting board.  Use a chef knife and run down the Cob as close to the Cob as possible. Turn the cob and continue until all the kernels are gone.  If you're worried about cutting yourself then don't be as concerned to with cutting too too close to the Cob.  With the Corn already cooked, it will come off like butter.

BBQ Corn Salsa and Quinoa Salad

2 ears BBQ roasted Corn, cut from the Cob
200 g Extra Firm Tofu, cubed, briefly fried in a pan to crisp or Raw.
2 Tomatoes, chopped
1/4 c Red Onion, diced
2 Limes, juiced
1/2 c fresh Cilantro, chopped
2 T fresh Dill chopped
4 leaves fresh Purple Basil, chiffonade
1 t Cumin
2 Serrano Chilies, minced
1 clove Garlic, minced
1/4 c + 1 T Extra Virgin Oil
1 t Sea Salt
Fresh Cracked Black Pepper
1 c Cooked Salad Quinoa

As stated, you can choose to fry the Tofu for a few minutes on both sides in some Olive Oil to crisp on all sides.  If you do not wish to bother and like plain unfried Tofu then no worries.  It is cooked after all.

Toss all the ingredients together before the Quinoa cooks to let them souse together so all the flavours marry. Season to taste.  Mix all the ingredients before you Salt and Pepper.  Let stand for half an hour if you can or eat straight away. 
Serve over 1 handful Baby Greens, totally optional.

Salad Quinoa

How is this different from regular Quinoa or Cous Cous?  Well, I like to make it drier since it will absorb some dressing and moister from the vegetables.  As well, I like to cool it completely before eating.

1/2 c Quinoa
1/4 t Sea Salt
1 c Vegetable Broth

Bring to a boil covered then immediately turn down to your lowest setting.  After 10 minutes, turn off the heat entirely but leave the pot covered on the burner untill you need it.  Do this at least 1 hour before your're going to eat or several hours or the day before.

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