Tonight's dinner inspiration came from two other recipes that I've been meaning to try out for quite some time. It's a mash-up of Alicia Silverstone's "hot rice with cold lemon, basil, and tomato," (from The Kind Diet) and Lorna Sass' "quinoa-corn salad with basil" (from Short-Cut Vegan). I frankensteined the two, and came out with something delicious of my own!
You need:* 3/4 cup quinoa
* 2 1/2 cups water or veggie stock
* 1 cup corn
* some chopped onion
* some chopped tomato
* some chopped fresh basil
* 1 lemon
Bring a pot of salted water (or vegetable stock) to a boil. I find that cooking rice, cous cous, or quinoa in vegetable stock instead of plain water, really gives the grain a nice flavor. When the liquid is boiling, add the quinoa and cook for 11 minutes. After the 11 minutes, add in the corn, and cook for 5-ish more minutes, until the quinoa is tender to your liking. Drain the mixture well, add to a serving bowl, and fluff. The book says to wait until the quinoa is room temperature, but who can wait that long when it looks so good? Add in the tomato, basil, onion, and squeeze the juice from the lemon into the mix. Stir everything together, and when all the flavors have melded properly, serve it up! This was exactly what I wanted tonight. Something fresh, light, and delicious. Perfect.
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