Quinoa Pilaf with Summer Vegetables and Salmon
I used what I had in my garden – bumper crops of corn, cherry tomatoes, kale and herbs. Feel free to use what you have an abundance of.
1 1/2 cups quinoa, rinsed
3 cups water
2 ears of corn, kernels removed
1 small bunch of kale, torn from stem and sliced
1 pint cherry tomatoes, halved
1/2 cup chopped parsley
1/2 cup chopped basil
8 ounces cooked salmon*
2 tablespoons extra virgin olive oil
2 tablespoons balsmic vinegar
1 teaspoon dijon mustard
salt and pepper to taste
1. Bring water to a boil with a healthy pinch of salt. Add quinoa, bring down to a simmer, cover, and cook for 15 minutes. Place the quinoa in a bowl and allow to cool slightly.
2. Add the corn, kale, tomatoes and herbs to the quinoa and toss. Cut the salmon into chunks and gently incorporate.
3. In a small mixing bowl, whisk the olive oil, vinegar, and mustard with a pinch of salt and pepper to taste. Add to the quinoa and mix together. You might need to add a bit more balsamic, or salt and pepper. Serve warm or room temperature.
*Note: I used salmon because I had leftovers from last night’s dinner. You can simply omit the salmon or add a vegan option such as white beans or chickpeas.