When it’s too hot to cook, try serving a summery salad for your main meal. Not just a simple garden salad, mind you, but a satisfying bowl layered with crisp veggies, grains or legumes, and leafy herbs. The combination is fresh, filling and light — guaranteed to hit the spot on a warm day.
This bowl includes classic summer veggies like sweet corn, sun-ripened tomatoes and creamy avocado. They are tumbled together with protein-rich quinoa and then mounded over a bed of massaged kale. Simply rubbing the kale leaves with a drizzle of oil and citrus juice, along with a pinch of salt, will soften the hearty leaves and tame their earthy flavor.
There’s no need to cook the corn. Summer corn is juicy, crisp and sweet, adding refreshing texture to the nutty quinoa.
As always, the ingredients can be tweaked to your taste. For instance, feel free to substitute another healthy grain for the quinoa, such as wild rice or bulgur. Or add more tender greens to the mix, such as arugula or spinach — just omit the massaging step.
Tomato, Corn and Quinoa Bowl With Avocado
Yield: Serves 4
INGREDIENTS:
Dressing:
- 2 tablespoons fresh lime juice
- 1 tablespoon balsamic vinegar
- 1 small garlic clove
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon ground cumin
- 1/4 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup extra-virgin olive oil
Salad:
- 1 small bunch Tuscan or curly green kale, tough ribs removed, torn into bite-size pieces
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon fresh lime juice
- Kosher salt
- 2 ears of yellow or bi-color corn, uncooked, husked, kernels cut from the cobs
- 2 to 3 scallions, white and green parts thinly sliced
- 1 red bell pepper, seeded and diced
- 1 poblano pepper, seeded and diced
- 1 cup cherry or grape tomatoes, halved
- 1/2 cup tricolor or red quinoa, cooked and cooled
- 1 small handful Italian parsley leaves, chopped, about 1/2 cup
- 1 small handful cilantro leaves, chopped, about 1/2 cup
- 1 ripe but firm avocado, cut into 1/2-inch pieces
DIRECTIONS:
1. Make the dressing. Whisk the lime juice, vinegar, garlic, mustard, honey, cumin, salt and black pepper in a small bowl. Add the oil in a steady stream, whisking constantly to emulsify.
2. Place the kale in a large bowl. Sprinkle the oil, lime juice and a pinch of salt over the leaves. Rub the leaves to coat and slightly soften, about 30 seconds.
3. Combine the corn, scallions, peppers, tomatoes, quinoa, parsley and cilantro in a separate bowl. Pour about 1/4 cup of the dressing over the salad and gently stir to combine. Mound the salad over the kale (or divide between individual serving bowls). Top with the avocado and drizzle with additional dressing to taste.
Lynda Balslev is an award-winning writer, cookbook author and recipe developer, and authors the blog TasteFood, More recipes can be found at chicago.suntimes.com/taste.
