Wednesday, August 8, 2012

Fresh Corn and Blueberry Salad

I'm probably getting obnoxious with talking about how much I love summer produce and how everything tastes like summer, but this is another one of those. I loved this salad and you could really customize it however you want as far as veggies and grain. Don't change the dressing--it's so good and a great balance with all of the other flavors! Enjoy summer produce while it's here!!!

Fresh Corn and Blueberry Salad

1 cup quinoa, rinsed very well (I used millet)

2 cups chicken broth

3 ears corn, kernels cut from cobs
1 cup blueberries
1 cup cherry tomatoes, halved
1/2 cup cucumber, chopped small (peeled if outside is thick and tough)
3 Tablespoons chopped parsley
1 Tablespoon chopped basil
1/2 jalapeno, minced

1 teaspoon lemon zest
4 Tablespoons lemon juice (about 2 lemons worth)
3 Tablespoons extra virgin olive oil
1 Tablespoon honey

salt & pepper

Rinse quinoa or millet very well in a fine mesh sieve under cold running water. Add to a saucepan with the chicken broth then bring the broth to a boil. Place a lid on top, lower the heat to medium-low, then cook until quinoa is tender and broth is absorbed, about 20-25 minutes. Let cool completely.
For the dressing: Combine lemon zest and juice, extra virgin olive oil, honey, salt, and pepper in a jar or bowl. Shake or whisk to combine. Set aside.
Combine corn, blueberries, tomatoes, cucumber, parsley, basil, jalapeno, and cooled quinoa in a large bowl. Pour dressing over and mix well to combine. Serve with grilled or sauteed shrimp, chicken, or fish.

from Iowa Girl Eats

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