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seasonal recipe

Recipe for red quinoa salad with corn and tomatoes

Karoline Boehm Goodnick for The Boston Globe

Serves 4

Quinoa is a seed related to leafy vegetables such as Swiss chard and spinach, but the mild flavor and slight crunch are a good match for two seasonal favorites, corn and tomatoes. When buying quinoa, cup weighs 4 ounces.

3ears fresh corn, shucked
cup red quinoa
1cups water
Salt and pepper, to taste
Juice of 1 lemon
3tablespoons olive oil
3plum tomatoes, cut into small cubes
½cup chopped fresh parsley
¼cup chopped fresh mint

1. Lay an ear of corn on a cutting board. Working from the wide to the pointed end, use a serrated knife to remove about 4 rows of kernels. Turn the cob and cut off more kernels, about 4 rows at a time. Continue until the corn kernels are removed from all the ears.

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2. In a dry skillet over medium-high heat, toast the quinoa, stirring constantly, for 5 minutes or until aromatic.

3. In a saucepan, bring the water and a pinch of salt to a boil. Add the quinoa, lower the heat, and cover the pan. Simmer for 12 minutes.

4. Add the corn, cover the pan, and continue cooking for 3 minutes or until the quinoa is tender. (Total cooking time is 15 minutes.) Remove from the heat and let the mixture stand for 5 minutes. Transfer to a large bowl, fluff the mixture with a fork, and set aside to cool.

5. In a bowl, whisk the lemon juice, salt, and pepper. Gradually whisk in the olive oil. Pour the dressing over the quinoa mixture. Add the tomatoes, parsley, and mint. Toss gently. Taste for seasoning and add more salt and pepper, if you like.

Jean Kressy

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