Makes 2 main or 4 side servings
1/2 cup dry quinoa
1 cup water
1 teaspoon olive oil
2 scallions, thinly sliced
1 ear fresh sweet corn, kernels removed from cob (or 1 cup unthawed frozen corn)
3 packed cups arugula
1 tablespoon extra virgin olive oil
2 tablespoons sherry vinegar
1 tablespoon lemon juice
2 teaspoons lemon zest
1/8 teaspoon salt
1/8-1/4 teaspoon freshly ground black pepper
1. Add quinoa and water to a medium pot, and bring to a boil for 2 minutes. Lower heat to a simmer, and cook partially covered for 13 to 15 minutes, or until the water is absorbed. Cover and let sit for 5 minutes, then fluff with a fork.
2. In a medium saute pan over medium-high heat, warm olive oil. Add scallions and cook 2 to 3 minutes, or until lightly browned and wilted. Add corn and cook 2 to 3 minutes until lightly browned. Remove from heat. In a large bowl combine cooked quinoa, scallions and corn, and arugula.
3. To make the vinaigrette, whisk all ingredients in a small bowl. Pour over salad and toss well. Serve immediately.
Recipe created by Susan Russo of Food Blogga.