Charred Vegetables and Red Quinoa Salad with Shallot Viniagrette

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I really don’t cook just for fun as much as I have in the past just because life sometimes gets in the way.  So when we were invited over to dinner at a friends house for carne asada and my husband asked me what I wanted to bring, I had to give it some thought.  My answer was a roasted corn salad as corn is perfect with carne asada.  Mind you, I have never made a roasted corn salad, but that has never stopped me before.

Over the next couple of days, the recipe came together in my head.  I knew that I wanted essentially a charred corn effect.  Next, I wanted a touch of heat.  So for the roasted corn, which turned into roasted vegetables, I used fresh cut corn off the corn, diced orange peppers and diced Anaheim peppers and a late addition of asparagus.   I also needed, fresh, sweet and salty or as I like to say, arugula, vinaigrette and feta cheese.  The perfect foil to hold up to all of this flavor is quinoa, and I chose red quinoa for the visual effect.

The vinaigrette is amazing and could be used on any type of salad or even over fresh fish.  The citrus and shallots play off the sweetness of the roasted corn for the perfect balance.

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This recipe can be used as more of a suggestion than anything else, because there are so many ways you can go with it.  Roast your vegetables on the grill when the weather warms up, use a different type of grain, change up your greens, or even eliminate the feta for a completely vegan dish.

Whatever you do, don’t wait to try this salad!  It will quickly become a favorite.

 

 

 

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