By Sarah Murphy-Kangas, In Praise of Leftovers
This makes a huge bowl – enough for 10-12 people to have big portions. It will keep all week in the fridge, but you can also halve it. With cold grain salads like this, they are best served room temperature.
If you put it in the fridge, you'll probably want to add a little more salt, lime juice, or olive oil when you pull it out as the grain will soak up everything up as it sits. If you want to add cheese to this, feta or queso fresco would be my choice. You could also serve it with diced avocado on top.
For dressing
Juice of two limes
1/2 cup olive oil
1/4 cup canola oil
1 tablespoon ground cumin
Lots of salt and pepper
1 small red onion, very thinly sliced
For salad
8 cups cooked and cooled quinoa (1 lb. uncooked). I cook mine in the rice cooker.
2-3 large bunches black kale, washed and coarsely chopped
2 cups frozen or fresh corn kernels, briefly sauteed in olive oil (I use the frozen roasted corn from Trader Joe's)
1 large red bell pepper, diced
1 large yellow bell pepper, diced
1 bunch cilantro, washed and coarsely chopped
Pint of cherry tomatoes, halved
1 poblano pepper, seeded and diced
1/2 cup sunflower seeds
Handful of fresh herbs (oregano, mint, basil, or more cilantro)
1. For dressing, combine everything but onions in a large measuring cup or bowl. Whisk to combine, adding more of anything to taste. Add onions and let marinate while you make the rest of the salad.
2. With your hands, gently combine all salad ingredients (except for sunflower seeds and herbs) in your biggest bowl. Pour dressing over, reserving a few of the marinated onions for the top. Scatter sunflower seeds and chopped fresh herbs over the top with onions. Taste again for salt.
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