Summer Quinoa Salad - by Sohla El-Waylly
The best thing about many summer veggies is that you barely have to cook them, which is great because it’s too damn hot to roast a sweet potato or butternut squash for half an hour. Just a kiss of warmth is enough to transform peas and summer squash from starchy to sweet. Tender watercress and arugula practically melt before your eyes. And at their peak, tomatoes and corn are often best raw.
This easy warm salad uses the residual steam left in the pot after cooking quinoa to give corn and squash all the heat they need. This simple technique is one I use a lot when I need a fast meal. After cooking any grain, like rice or farro, uncover the pot, use a fork to fluff everything up, then top with quick-cooking vegetables, like a big pile of spinach, tender snap peas, or baby kale. Cover the pot, and while the grain rests, the vegetables will soften, and boom, you’re eating your veggies like an adult!
To make this salad hearty enough for dinner, I toss in mini mozzarella balls. You can use any cheese, but the reason I opt for these little guys is that I’m after the whey they’re suspended in. (You can go with a big ball of fresh mozz if you want, but it tends to be packed in less whey.) Whey is loaded with protein, calcium, and nutrients, so rather than letting all that good stuff go down the drain, I cook the quinoa in it. I swear, you’ll never waste any whey again.
Besides rice, quinoa is the grain we reach for the most. It cooks relatively quickly when compared to farro or barley while having a similarly nutty flavor and chewy texture. It’s also a complete source of protein, which means it contains all nine of the essential amino acid that our bodies need. Although, okay, hold up—it’s not technically a grain.
Grains are the seeds of grasses, such as rice, corn, wheat, and rye. All grains have a similar anatomy: a starchy center with a nugget of nutrient-rich germ all wrapped up in a fibrous endosperm. On the other hand, quinoa is a pseudograin, meaning that it is the seed of a broadleaf plant. Other common pseudograins include amaranth and buckwheat. Their anatomy is closer to that of a nut or legume, but you cook them just like grains. So this knowledge won’t effect you in the kitchen, but, like, the more you know, or whatever.
These days, a lot of quinoa is sold pre-rinsed. However, if your package doesn’t clearly state that it is, be sure to thoroughly rinse the quinoa in a fine mesh strainer with cool water for at least 1 minute. Use your fingers to swish the (pseudo)grains around under the water and ensure every bit gets washed. Quinoa is covered in a substance called saponins, which tastes bitter and soapy if not rinsed off before cooking.
QUINOA—This method works with any grain/pseudograin. However, different grains require different liquid ratios/cook times. Check the back of the package for the ideal ratio and cook time.
VEGETABLES—Swap out the corn and zucchini for any quick-cooking vegetable. Be sure to chop them into small pieces if needed so they can heat through. Try snap peas, arugula, spinach, or asparagus.
MAKE IT VEGAN—by omitting the mozzarella and whey, or swapping it for medium-firm tofu and the tofu whey.
DILL—Swap for any tender herb, like parsley, chervil, or cilantro.
PEPITAS—Swap for any nut or seed; chop if large.
CRANBERRIES—Swap for any dried fruit; chop if large.
serves 4 | active time: 45 minutes | total time: 45 minutes
INGREDIENTS
8 ounces mini fresh mozzarella balls in whey, like ciliegini or bocconcini
1 cup quinoa, rinsed
½ teaspoon kosher salt, plus more
2 small zucchini
2 ears of corn
1 heaped cup cherry tomatoes
1 cup lightly packed dill
1 lemon
¼ cup extra virgin olive oil
⅓ cup pepitas
⅓ cup dried cranberries
Freshly ground black pepper
Drain the mozzarella and tear into bite-sized pieces, reserving the whey. Measure the whey, then add enough water to have a total of 2 cups of liquid.
In a medium pot with a tight-fitting lid, combine the quinoa, the whey/water mixture, and ½ teaspoon salt. Bring to a boil over high heat, then cover and reduce the heat to low. Cook, without peeking, for 15 minutes.
Meanwhile, chop the zucchini into ¼-inch pieces. Shuck the corn and cut off the kernels. Use the back of the knife to scrape out any starchy corn milk left in the cobs. Halve the cherry tomatoes. Reserve some dill sprigs for garnish, and finely chop the rest. Cut the lemon in half.
Once the quinoa has cooked, remove from heat, uncover, fluff with a fork, top with the squash corn, corn milk, and season with salt. Cover and allow the quinoa to rest while the veggies steam on top, about 10 minutes.
Meanwhile, in a small skillet, combine the oil and pepitas. Cook over medium heat, stirring frequently, until toasted and puffed, 2 to 3 minutes. Add the cranberries and cook, stirring frequently, until puffed, about 1 minute. Season with salt and set aside.
Transfer the quinoa and veggies to a large bowl (you’ll need room to mix it all properly). Scrape over the pepita mixture (make sure you add all the oil) and toss to combine. Add the tomatoes, dill, and juice of ½ the lemon. Toss well, then taste, adding salt, pepper, and more lemon as needed. Stir in the mozzarella, garnish with reserved dill, and serve. Leftovers will keep in the fridge for 2 days.
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