This salad might just become your new favourite, marrying the flavours of cumin, sweet corn, feta, toasted almonds, and sun-dried tomatoes. It's a perfect high protein option for packed lunches, and might just become your favourite new potluck salad too.
Quinoa Salad with Corn, Cumin & Feta:
3 cups cooked GRAIN Golden Quinoa (we recommend using the pasta cooking method below)
1 cup whole dry toasted almonds, minced
3 green onions, sliced (greens and whites)
3/4 cup sun-dried tomatoes in oil, minced
2 cobs fresh corn, cooked and kernels removed
1 cup cubed feta cheese
1 tsp dried cumin, or toasted whole cumin seeds
1 tsp salt, or to taste
1/4 cup olive oil
1/4 cup apple cider vinegar
1/4-1/3 cup finely minced parsley
Combine all ingredients in a large bowl and mix well to combine. Taste to adjust salt as needed. Enjoy right away or keep for lunches through the week, this recipe keeps well for days.
To cook our GRAIN Golden Quinoa, try the pasta cooking method below. This method removes the starch from the quinoa to create a texture perfect for all of your quinoa salad recipes. For our other recommended cooking methods for GRAIN Golden Quinoa, head to our cooking guide here.
The GRAIN Golden Quinoa Pasta Cooking Method:
Warning: once you try this method, you may never look back. Simply combine your grain with plenty of fresh cold water, like you would when cooking pasta or Wheat Berries. Add a pinch of salt and bring the water to a boil, with or without the lid on. Boil the quinoa for precisely 12 minutes and then drain in a fine mesh sieve. Rinse immediately with plenty of cold water to remove the starches.
Allow the quinoa to drain and dry for up to 6 hours (or enjoy it right away). Using this cooking method will allow the grains to expand, and they will resemble the larger, South American varieties. Cooked quinoa can be stored cooked in the fridge to be readily added to salads or heated for warm breakfasts or grain bowls.