We’re talking about salads today. Yea…it’s really happening.
Summer is probably the best salad inspiration that exists. Things like fresh produce everywhere and bathing suit pressure and early daylight to wake up and run outside are all sorts of salad encouragement.
And yet…I’m basically just in the mood to turn on my oven and bake chocolate in it. I dunno. It’s seemed like the thing to balance out the running. So I just went with it.
Then, this crazyface split his nail playing fetch.
And when he went on the running DL, I stopped running. And started needing to eat a salad already.
You probably know about this salad base already. It started in Better Homes and Gardens and made it to Pinterest…which is basically the high road to everywhere.
It pairs a slightly tart blueberry with summer sweet corn and covers it all with a cumin and lime inspired dressing. These are seriously good ideas.
Pro-tip: Early in the season, I boil sweet corn in water with just a little sugar in it. Just in case the corn isn’t super sweet yet, I’m prepared.
Also, I added quinoa to the salad to give it a little oomph. (This is a real word. I’m entirely amazed.) With just the addition of quinoa, it stays in the side dish realm, which is usually my least favorite picnic responsibility. But! If you’re thinking a grilled chicken with a citrus marinade would be exactly perfect sliced atop this…I like where your brain is at. You’re totally welcome at my house…where old socks are impromptu dog bandages and chocolate still follows salads. (Real talk.)
Blueberry and Corn Qunioa Salad
recipe adapted from Better Homes and Gardens
4 ears sweet corn, husked and boiled
1 cup fresh blueberries
1 small cucumber, sliced (about 1 cup)
1/4 cup red onion, diced
1/4 cup fresh cilantro, chopped
2 cups quinoa, cooked
2 tablespoons lime juice
2 tablespoons olive oil (I used a Mexican lime flavored oil)
1 tablespoon honey
1 teaspoon ground cumin
pinch of sea salt
Husk and boil corn. When cooked, let sit on a plate to cool. Meanwhile, combine blueberries, sliced cucumber, diced red onion, chopped cilantro and cooked quinoa in a large bowl. (I did all my combining in a serving bowl to cut down on dishes.) Cut corn off the cob and add to the bowl. In a small mason jar (or other lidded jar), combine lime juice, olive oil, honey, cumin and sea salt and shake vigorously to combine. Pour over salad and toss to distribute evenly. Cover salad and refrigerate up to 24 hours before serving. (The longer this sits, the more time it has to marinade, and the better it is!)