Eat, Drink, Eat: Roasted Corn and Quinoa Salad

AMY BONCHUK / FOR THE SUN Enlarge Image

Roasted Corn and Quinoa Salad

A few months ago, I was contacted by an old neighbor with a request to submit an easy and tasty recipe for some new products she was getting into her store. Shelley runs the Oak River Co-op, and it really is the modern-day take of a general store. In the tiniest of prairie towns, with a population of 125 people, having a grocery store is a monstrous advantage and adds immeasurable wealth to the surrounding community.

Shelly was ordering in some non-traditional ingredients and was wondering if I would be able to share some thoughts and recipes on how to best showcase them. While I am slow at getting her story into print, I was honoured by the request and wanted to highlight the town, which at one time, was second home to me.

From the classic local fair, to the warm, community-minded spirit, Oak River really is a great place to live. Although I never was quite settled there, not once did I ever feel like a stranger. This was mostly in part to the committed and colourful people who pioneered the little town and the families who continue to keep it alive today.

Most towns this petite don’t have the luxury of a grocery store, but Oak River’s is famously recognized for its stellar produce and friendly service. To bring the best of everything together in this recipe, I wanted to combine great produce, potluck-friendly flavours, and lively, spring textures.

During my time spent living in the Oak River area, I discovered my passion for gardening; like most avid gardeners, I always try to incorporate seasonal flavours into my day. While the ingredients in this salad are not all found in the spring garden, the flavour is as fresh as an early-May morning.

Quinoa and couscous are two very different products that Shelly got into her store, and yet, both can be used inter-changeably in most recipes. Quinoa is more nutritious and easily digested; known in ancient times as ‘the mother of all grains’, its sacred nature was celebrated. However, quinoa is not a grain, but rather a seed that is closer in relation to beets and spinach than contemporary rice or wheat.

Couscous, while poorer in nutrition compared to quinoa, is healthier than pasta and white rice. It has more vitamins and is the easiest side-dish ever to prepare. Boil liquid, add to couscous, cover, let stand for five minutes, fluff with fork: Simple!

Both products are chameleons that respond well to sweet or savoury applications. Quinoa is touted as a great replacement for oatmeal in breakfast scenarios and couscous is neutral enough to accept whatever flavour your heart desires. While both products are extremely user-friendly, I must note that unless your quinoa says ‘RINSED’ on the package, it will need to be thoroughly rinsed. It has an unpleasant, soap-like outer covering that must be removed or the end flavour profile will be unacceptably bitter. Place the quinoa in a fine-mesh strainer and run water over it for 5-10 minutes, rubbing it together gently to ensure the bitter, outer coating is removed.

I used red quinoa for my dish, as it was what I had in the pantry; but, white quinoa or couscous are perfect substitutes. I added sweet, sugar-snap peas for crunch and roasted the corn for a richer flavour profile. Brightening the whole dish up with citrus and freshly cut herbs, the only other element this dish needs is a potluck party to share it with.

Roasted Corn and Quinoa Salad

Using quinoa:

2 cups well-rinsed quinoa

4 cups of chicken and/or vegetable stock

1 bay leaf

6 peppercorns

1/2 tsp of crushed chillies

Add to a large saucepot, bring to a boil and reduce to a simmer. Cook for about 10-15 mins until most of the quinoa is al dente.

Remove from heat and place in a bowl, let cool, uncovered, in the fridge stirring it occasionally to ensure it cools thoroughly.

Using Couscous:

3 cups of chicken and/or vegetable stock

1 bay leaf

1/2 tsp cracked pepper

1/2 tsp of crushed chillies

1 tbsp of olive oil

2 cups of couscous

Place couscous in a stainless steel bowl. Bring the stock, bay leaf, pepper, chillies, and olive oil to a boil in a heavy stockpot. Pour boiling stock and flavourings onto couscous, cover and let stand for 5 mins. Fluff with fork and chill in fridge. Remove bay leaf.

Preheat oven to 400 F. Remove tassles from corn cobs. Place entire cobs (husks and all) into the oven and roast for 25-35 minutes until the corn is cooked. Remove from oven and let the corn rest for 10-15 minutes in the husks, it will be steaming hot, so BE CAREFUL. Once the corn is cool enough to handle, remove the husks and cut the corn off the cob. Add it to the bowl of quinoa and toss.

2 limes, juiced.

1 lemon, juiced

1/4 cup of cold pressed, extra virgin olive oil *ensure an oil with good flavour, it will not only balance the acidity, it will complement the herbaceous character of the salad.

2 cloves of garlic, minced very fine

4 green onions, sliced

1-1/2 cups of coarsely chopped sugar snap peas

2 tsp of sugar

1 bunch of fresh cilantro, chopped (or 50/50 cilantro and Italian parsley)

1 tbsp of sea salt (or to taste)

cracked pepper to taste

Toss and refrigerate until service. Salad will be even better if it is let to marinate for a day. The flavours will become more integrated and lively.

Republished from the Brandon Sun print edition May 26, 2012