Quinoa Salad

I use a 1 to 1.5 ratio of quinoa to water here because I like it on the al dente side for salads. This leaves you with individual grains as opposed to mush. If you find yours in need of a bit more liquid, just add a couple more tablespoons. I bake the tomatoes to hover somewhere between oven-dried and fresh. I like the bits of juice and also the concentrated sweetness that the oven imparts to these summer gems. Leave them raw if you’re in a hurry, but baked, they make the salad special if you have the time.

subheading: For the salad:

½ cup quinoa (or 1 cup cooked and cooled quinoa)

¾ cup of water or broth

¾ pound cherry tomatoes

1 Tbsp extra-virgin olive oil

sea salt and freshly ground pepper, to taste

1¼ cup corn kernels, from 2 small ears of corn

2½ cups stemmed and finely chopped kale

¾ cup chopped cilantro

⅓ cup toasted pine nuts

½ cup crumbled ricotta salata or feta cheese

subheading: For the dressing:

2 cloves garlic

2 teaspoon Dijon mustard

2 tablespoons rice wine vinegar

3 tablespoons extra-virgin olive oil

¼ cup buttermilk

Sea salt and freshly ground pepper

Directions at thechalkboardmag.com

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