Description
A vibrant and healthy quinoa salad featuring fresh nectarines, sweet corn, crisp cucumbers, and crunchy roasted chickpeas tossed with a zesty ginger dressing. This refreshing dish combines wholesome ingredients and bold flavors perfect for a light lunch or side dish.
Ingredients
Quinoa
- 2/3 cups quinoa, rinsed (yields 2 1/2 cups cooked)
- 1 1/3 cups vegetable broth or water
- 1/2 teaspoon ground turmeric
Salad Ingredients
- 1 cup cucumbers, thinly sliced (1/2″ pieces)
- 2 ears fresh corn (one white, one yellow)
- 1 large nectarine (yellow or white)
- 1 recipe stovetop roasted ginger-maple chickpeas (see notes)
- 1/2 cup chopped parsley
Fresh Ginger Dressing
- 1 1/2 tablespoons fresh ginger, peeled and coarsely chopped
- 2 teaspoons fresh garlic, peeled and coarsely chopped
- 1/3 cup rice vinegar
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon pure cane sugar
- 1/8 teaspoon freshly cracked black pepper
- 1/4 teaspoon sea salt
- 1/3 cup grapeseed oil or other neutral oil
- 2 tablespoons sweet onions, peeled and coarsely chopped
Instructions
- Cook Quinoa: Rinse quinoa thoroughly. Cook quinoa in low simmering vegetable broth or water with turmeric, covered, for about 13 minutes. Uncover, remove from heat, keep covered for 3 minutes, then fluff with a fork. Allow it to cool.
- Prepare Corn: Strip corn from the ears, removing silks. Steam corn until just cooked, about 3 minutes. Let cool, then cut ears in half horizontally and carefully remove kernels with a sharp knife.
- Slice Nectarines: Slice nectarines from the pit into 1/4 inch slices and set aside.
- Make Ginger Dressing: In a small food processor, pulse ginger and garlic to chop slightly. Add rice vinegar, lemon juice, sugar, black pepper, and sea salt; pulse for one minute. Slowly add grapeseed oil through the feed tube until dressing emulsifies. Add chopped onions and pulse until onions are chopped but retain some texture. (Dressing can alternatively be made in a blender.)
- Roast Chickpeas: Follow stovetop roasted ginger-maple chickpeas recipe from notes (see below) if not using pre-made.
- Assemble Salad: In a large bowl, combine cooked quinoa, sliced cucumbers, steamed corn kernels, roasted chickpeas, and chopped parsley. Add nectarines only just before serving (or up to 2 hours ahead with dressing to prevent sogginess).
- Toss and Serve: Pour ginger dressing over salad and stir well to combine. Serve fresh and enjoy!
Notes
- Ginger-Maple Stovetop Roasted Chickpeas: Drain one can of organic chickpeas. Spread on paper towels, cover with another paper towel, and gently rub to remove skins. Heat 1 1/2 tablespoons neutral oil in a large cast iron or nonstick skillet over medium-high heat. Add chickpeas, 3/4 teaspoon dry ginger, 1 1/2 teaspoons pure maple sugar, 1/4 teaspoon ground chilis (e.g., Kashmiri chili), and 1/4 teaspoon sea salt. Stir well to coat and cook for about 10 minutes, stirring frequently, until chickpeas are golden to lightly browned and crunchy but not dry.
- This salad is best served fresh; if storing, add nectarines just before serving.
- The dressing can be made ahead and refrigerated for up to 24 hours.
- Recipe by Karen Sheer, reproduction requires consent.
