Page 103 - TA Magazine Winter 2022

SALADS RUNNING HEAD

RUNNING HEAD
TRICOLOR QUINOA

(serves 4)
THAT SATISFY Inspired by your every craving INGREDIENT S

1 cup uncooked quinoa
2 cups vegetable broth
½ tsp salt
½ cup corn kernels
1 Tbsp olive oil, divided
3 celery stalks, small diced
1 heirloom carrot, thinly sliced
¼ tsp cumin
¼ tsp coriander
4 oz heirloom cherry tomatoes, quartered
1 Tbsp celery leaves, thinly sliced
Zest of 1 lime
Salt and pepper to taste

PREP AR ATION:
1. Place quinoa in a fine-mesh strainer
22 2. In a medium saucepan, combine 22
and rinse under cold water. Drain.
Y ANDERSON WINTER 20 4. Spread corn in a large frying pan Y ANDERSON WINTER 20
broth, quinoa, and salt. Bring to
a boil. Reduce heat to low and cook
covered for 15 minutes.
96 3. Remove from heat and let stand for 97
5 minutes, covered. Remove lid
and fluff with a fork.

with a large pinch of salt over
medium-high heat. Cook 10 to 12
C coated with oil and sprinkle C
TRA minutes or until corn starts to brown, TRA
stirring occasionally. Remove
from heat, transfer to a large bowl
and set aside.
5. In the same pan, heat up 1 tsp olive
oil and sauté celery with a pinch
of salt until tender. Transfer to
the bowl with corn.
6. Heat up 2 tsp olive oil in the same
pan and add cumin and coriander,
sauté until aromatic (about 30
seconds). Add carrots to the pan and
sauté for 5 minutes, stirring
occasionally. Remove from heat
and add to the corn bowl.
7. Add tomatoes and quinoa to the
bowl and toss to combine. Mix
in celery leaves, lime zest, and olive
oil then season with salt and pepper
to taste. Toss to coat.