So there I was all set to make this salad and no quinoa. I poked around looking at what other grains might make a good substitute. I looked at the millet but there wasn't quite 1 cup. Then I saw the Israeli Couscous and thought YES!
Quinoa, Corn, & Tomato Salad (Adapted from Cooking Light - Circa 2007)
1 1/2 c water
1 c quinoa (or Israeli Couscous)
1 c fresh corn cut from cob (about 2 ears)
1 c tomato - grapes, cut in half*
1/4 c parsley
3 T chive-infused olive oil
2 T white balsamic vinegar
Chive-Infused Olive Oil
1/4 c olive oil
1/2 c fresh chives
pinch of salt
Combine water, quinoa, and salt in a saucepan. Bring to boil. Reduce heat and cover. Cook about 10 minutes until liquid is absorb. Remove from heat and let stand 10 minutes.
Meanwhile make your chive infused olive oil. Place ingredients in a food processor or blender (I use my mini food processor). Buzz until chives are finely minced. If you want to be picky, you can strain it (I usually don't). You can refrigerate the remaining oil for up to 2 weeks for other use.
Now back to the salad. Combine, quinoa, corn, tomatoes, and parsley in a bowl. Whisk together chive olive oil and vinegar. Add salt and pepper. Drizzle over salad. Let stand before serving for 10 minutes.
I've made this recipe tons of times since 2007. It is just a showcase for great summer corn and summer tomatoes. The added bonus is that you get that chive olive oil to use on other things too. Like drizzled over some nice tomato slices and fresh mozzarella. Or on a regular green salad.
*Don't even waste your time with any other store-bought tomato. I used garden fresh tomatoes but you don't always have them (this year was a very poor crop).