Summer is here!
I could try to explain why I haven’t been here, in this space, but really there are no excuses. Life just interfered, once again.
I have a good feeling about this summer though. There’s a pile of cookbooks sitting on my bookshelf (thanks to a well-stocked local library) that have been really inspiring me lately. The arrival of the spring and early summer produce in my local grocery stores and markets has been tempting me back into the kitchen, after a winter spent braising and making countless vats of soup. One can only eat so many root vegetables before the very thought of a fresh salad, bursting with bright green flavours, becomes incredibly appealing! I’m also out of school for the summer, which means more time to mess around in the kitchen. Not to mention the presence of a second person in the kitchen – cooking with and for someone else is a vast improvement on my usual solo suppers.
Anyway, the idea is this – I’m just dying to get back into the kitchen!
So to start things off, I’ve made you some salad. It may not look like much, but the flavour is unbelievable – cool, fresh, and disarmingly complex. The quinoa provides a slightly nutty backdrop, upon which the asparagus and corn are showcased. The creamy goat cheese brings all of those contrasting flavours and textures together, adding just a subtle tang. I can’t stop thinking about this salad! I’m definitely going to be revisiting this recipe later this summer, perhaps adding some late-summer produce such as thinly sliced raw zucchini and juicy tomatoes.
We enjoyed this in the park on a sunny afternoon – this is perfect picnic food. Its crunchy texture and refreshing flavours are a great antidote for a warm summer afternoon. It’s also delicious at room temperature.
Quinoa Salad with Asparagus, Corn, Chicken, and Goat Cheese
Adapted from Bon Appetit, August 2009
The original recipe called for semi-pearled faro, an ingredient I couldn’t find at any grocery stores in my area. The quinoa was a delicious substitute, and I loved the texture it added. I also used asparagus instead of green beans since there’s been a lot of lovely local asparagus around here lately. This recipe is very adaptable – feel free to try your own variation based on what’s in your fridge and what looks good at the grocery store!
- ½ cup quinoa
- 3 Tbsp extra-virgin olive oil, divided
- ½ lb skinless, boneless chicken breast halves
- ¾ lb asparagus, cut into 2” lengths
- 3 ears of fresh yellow corn, kernels removed
- 3 green onions, thinly sliced
- 1 Tbsp minced fresh mint
- ½ tsp coarse kosher salt
- 2 Tbsp cider vinegar
- 2 Tbsp minced shallot
- 1 tsp Dijon mustard
- 4 oz fresh goat cheese, crumbled (about 1¼ cups)
Cook quinoa & cool.
Meanwhile, heat 1 Tbsp oil in a medium skillet over medium-high heat.
Season chicken with salt and pepper.
Add the chicken to the skillet and cook until golden and cooked through (about 8 minutes per side).
Cool the chicken and cut into ¾” cubes.
Cook the asparagus in a large saucepan of boiling water until crisp tender, about 3 minutes.
Drain and rinse under cold running water.
Pat the asparagus dry with a kitchen towel.
Mix the quinoa, chicken, asparagus, corn kernels, and green onions.
Combine the remaining oil, mint, and ½ tsp coarse salt in a small bowl.
Whisk in the vinegar, shallot, and mustard.
Pour the dressing mixture over the salad, tossing to coat.
Season to taste with salt and pepper.
Sprinkle with goat cheese before serving.
Serves 4
