Today seems like the perfect time for a recipe that uses distinctly summery, fresh, seasonal ingredients. Watermelon, peppers, corn on the cob. All nutritious fruits and veggies that are coming into the peak of ripeness in the next month or two (depending on where you are in the country). This salad celebrates heat and lazy days with its light and refreshing ingredients and is so simple to create.
This recipe is my take on a salad I once had at Altadena restaurant, Alta Eats, last fall. I thought the idea of watermelon in quinoa was genius, so I had to try my own version!
1 1/2 cups quinoa
3 cups filtered water
3 cups watermelon, cut in small cubes.
1 bell pepper (red, orange or yellow), cut into small pieces
2 ears fresh corn on the cob
1 cup heirloom cherry tomatoes, halved
1/4 cup fresh mint, chopped
juice of one large lime
2 Tbs. rice vinegar
1 Tbs. honey
1 tsp. soy sauce
1/4 cup olive oil
sea salt and pepper
Bring quinoa and water to a boil with a dash of salt in a medium pot over high heat. Turn heat down to low, cover and let simmer 15-20 minutes.
Meanwhile, shuck each corn cob, then stand them, one at a time, on a cutting board and slowly cut off the kernels. Preheat oven to 400. Spread corn and halved cherry tomatoes on a rimmed baking sheet sprayed with olive oil and roast for 15-20 minutes, or until kernels start to brown and the tomato skins looks wrinkly, stirring every five minutes.
Combine quinoa, corn, tomatoes, watermelon and pepper in a large bowl. Make dressing by whisking together mint, lime juice, rice vinegar, honey, soy sauce, and olive oil. Stir into salad. Salt and pepper to taste.
Chill. Serve topped with fresh mint leaves.