Brightly colored flavored oil coats the quinoa grains and lends the salad fresh chive flavor. Refrigerate leftover oil to use as a dressing to drizzle over grilled fish or summer vegetables. Garnish with whole fresh chives, if desired.
Combine 1 1/2 cups water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until liquid is absorbed. Remove from heat; let stand 10 minutes. Fluff with a fork.
Combine quinoa, corn, tomatoes, and parsley in a medium bowl. Combine Chive-Infused Oil and remaining ingredients, stirring with a whisk. Drizzle over salad; toss well to coat. Let stand 10 minutes before serving.
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I thought this was really terrific. I'm on a quinoa kick right now, so I love finding new ways to make it. I made only a few small changes. I entirely missed the part where you're supposed to make your own chive-infused oil, and I didn't have any bottled, so I used some chili-garlic infused oil, and it worked out really well. Gave it just a little bit of a kick. I think any savory infused oil would work well here. Also, I doubled the corn and then roasted it beforehand in a skillet. I had some spinach I needed to use up, so I chopped it and added it to the hot corn to wilt. Mixed it all together, tasted it, added a little more vinegar, tasted it again, added a little more vinegar, and then it was perfect!! (I like vinegar.) Anyway, super tasty recipe as it is, endless possibilities for changing it up.
I added about 20 small sauteed mushrooms, one cup of pitted olive nicoise and it was really good.I gave the dog his own serving and he really liked it. The whole family loved it. yum! Had it with Sizzling Chicken Fajitas.
I used frozen corn and cilantro . I can't imagine the parsley being any better because this was really good. i made the chive infused oil but only 1/4 cup of it. My blender handled the 1/4 cup just fine. The only other thing I did differently was to add instant vegetable boulion to the cooking water for the quinoa. We ate it with Tortilla Crusted Tilapia. Right. You know the one.
Added chopped red pepper, cumin and sm. amount of grated cheese and substituted dipping oil infuded with herbs for the dressing. Somewhat
bland, but I added more cumin and will probably fix it again as a vegetarian