How can I add more protein to this quinoa salad?

I would recommend adding some crispy tofu made using super firm tofu. Super firm tofu provides about 14g of protein on it’s own. You can also use seitan, soy curls, or some grated tempeh to add to this salad.

Is there a way to make the dressing without oil?

If you want to swap the oil or use less oil overall in the dressing, swap the oil for some plant-based yogurt. You will still get the creaminess, but with much less fat.

Can this quinoa salad be made in advance?

Yes! This quinoa salad is perfect to meal prep. I like to prep and store the salad and dressing separately in airtight containers. Store both in the fridge for up to 4 days.

How do I make this soy-free?

Swap the edamame for crispy lentils or chickpeas!

Do you eat this salad hot or cold?

Quinoa salad can be eaten hot or cold based on preference. Feel free to reheat in the microwave before enjoying.

Charred Corn and Quinoa Salad with Jalapeño Basil Dressing

Description

This charred corn and quinoa salad is packed loaded with wholesome pan-seared veggies then dressed in a bright jalapeño lime dressing. The perfect make ahead nutrient dense salad.

Ingredients

Scale

1 cup quinoa
1 3/4 cup vegetable broth or water
3 ears of corn
1/4 cup sun-dried tomatoes from a jar packed in oil, julienned
Kosher salt
1/4 cup pepitas
2 shallots, thinly sliced
6 garlic cloves, mince 4 of the cloves
1 tsp dry oregano
1/2 tsp red pepper flakes (optional)
2 large limes
2 small zucchini, sliced into half moons
12 oz bag frozen shelled edamame, thawed or cooked according to package
2 jalapeños, thinly sliced (deseed for less spice)
3/4 cup fresh basil leaves (lightly packed)
2 scallions, roughly chopped
1 tbsp white wine vinegar
3 tbsp extra virgin olive oil

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Instructions

Place the quinoa in a fine mesh sieve, rinse it very well, then allow to drain. Transfer the quinoa to a medium sauce pan with the vegetable broth and bring to a boil. Reduce to a low simmer, cover with a lid, and allow to cook for 12-13 minutes. Remove from heat and allow to steam for 10 minutes with the lid on. Fluff the quinoa with a fork.
As the quinoa cooks, cut the corn kernels away from the cob and prep any additional veggies and aromatics as needed. Heat up 1-2 tbsp of oil to a large skillet over medium low heat. Personally, I like to use the oil from the jar of sun-dried tomatoes, but use any high-heat oil you prefer. Add the corn and spread it out evenly over the bottom of the pan. Allow to cook undisturbed for 3-4 minutes. Add a generous pinch of salt, give the corn a toss and sauté for 2 minutes until the corn starts to lightly char around the edges.
Add the pepitas, give everything a good stir to combine then sauté for 2 minutes.
Add the shallots and a generous pinch of salt. Continue sautéing for about 2 minutes or until the shallots have softened. Stir in the garlic, sautéing it for about 2 minutes until fragrant.
To the pan, add the oregano, red pepper, and zucchini. Sauté this together for 2-3 minutes. You want the zucchini to soften just a little bit, while still maintaining some of it’s bite. Remove the pan from heat, add the zest of 1 lime and give everything one last good stir.
To a large mixing bowl, add the cooked quinoa, sautéed corn and veggies, edamame, sun-dried tomatoes, 1 sliced jalapeño, 1/4 cup fresh basil leaves, juice of 1 lime, and a generous pinch of salt. Toss everything together to evenly mix.
For the dressing, add the remaining 1/2 cup of basil, 1 jalapeño, 2 garlic cloves, scallions, the juice and zest of 1 lime, vinegar, 3 tbsp of extra virgin olive oil, and 1/2 tsp salt to a blender cup. Blend on high until smooth. Taste and adjust with more salt or vinegar to balance acidity more to your liking. This will yield about 2/3 cup of dressing.
Enjoy a portion of the salad and dress with 2-3 spoonfuls of your basil jalapeño dressing on top.

Notes

Save time with a few shortcuts. I like to keep some shelf stable or frozen quinoa on hand. You can also use frozen corn to save on making a mess from cutting the corn away from the cob. Premade dressings you love can also pair really well with the base quinoa salad.

Less is more. I recommend using a little less water than what is normally recommended on packages especially after rinsing the quinoa. Normally I do 1 cup quinoa and 1 3/4 cup water or veggie broth, a little under the normal 1:2 ratio that is recommended.

Adjust the spice. If you like spice, feel free to upgrade to a serrano pepper. If you are sensitive to spice, I would recommend removing the seeds and membrane from your jalapeño pepper before adding to the dressing.