You know what's coming, don't you? Oh how the mighty fall when they become too confident.
Yes, last week I was all ready to make Quinoa, Corn, and Tomato Salad with Chive-Infused Oil from August's Cooking Light. Went to the grocery store, came home and was halfway through the recipe when I realized - I'd forgotten chives. Ooops. Typically I prefer to make recipes as written the first time through. That clearly was not going to work in this case. So, I grabbed a bunch of parsley which I DID remember to buy and made a couple changes to the recipe.
The results were delightful. This was an excellent salad - M. is particularly fond of quinoa so he was happy and I loved the PARSLEY (not chive) taste that came through from the infused oil. The oil was an additional step, but it really makes the salad and certainly wasn't hard to make. I wouldn't use a purchased equivalent - it really needs to be fresh to add that tangy essence to the salad. Any salad containing fresh corn, tomato and herbs is a winner, especially in the summer. The salad was a hit, so please don't judge it by the picture taken outside at night (as it really doesn't do it justice). I was actually inspired by this salad to create my own Mexican knock-off a few days later (which will be forthcoming on this blog). After all, imitation is the sincerest form of flattery.....
Quinoa, Corn and Tomato Salad with Chive-Infused Oil
Cooking Light Magazine
Cooking Light's notes - Brightly colored flavored oil coats the quinoa grains and lends the salad fresh chive flavor. Refrigerate leftover oil to use as a dressing to drizzle over grilled fish or summer vegetables. Garnish with whole fresh chives, if desired
My notes - If, like me, you forget chives, take comfort in the fact that this salad works equally well with parsley. And most likely basil as well, although that combination has not yet been confirmed.
Combine 1 1/2 cups water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until liquid is absorbed. Remove from heat; let stand 10 minutes. Fluff with a fork.
Combine quinoa, corn, tomatoes, and parsley in a medium bowl. Combine Chive-Infused Oil and remaining ingredients, stirring with a whisk. Drizzle over salad; toss well to coat. Let stand 10 minutes before serving.
6 servings - each serving size 2/3 cup
CALORIES 179(34% from fat); FAT 6.7g (sat 0.7g,mono 4.1g,poly 1.3g); PROTEIN 5.2g; CHOLESTEROL 0.0mg; CALCIUM 20mg; SODIUM 145mg; FIBER 2.4g; IRON 2.2mg; CARBOHYDRATE 26.1g
Place all ingredients in a blender; pulse 6 times or until chives are very finely minced. Strain mixture through a fine sieve into a bowl, and discard solids. Store in refrigerator in an airtight container for up to 2 weeks.
3/4 cup (serving size: 1 1/2 teaspoons)CALORIES 63(100% from fat); FAT 7g (sat 1g,mono 5.4g,poly 0.6g); PROTEIN 0.0g; CHOLESTEROL 0.0mg; CALCIUM 0.0mg; SODIUM 49mg; FIBER 0.0g; IRON 0.0mg; CARBOHYDRATE 0.0g