vegan smoked corn and red quinoa salad from FMITK

Smoked Corn, Red Quinoa and Black Bean Salad

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vegan smoked corn and red quinoa salad from FMITK

My dear friends Gill Sotu and Jerrica Escoto had a book release party at an art museum last week (yay, super talented friends!). During the party, my friend Jessica says “errmahgawd, try this quinoa stuff and figure out how to make it.”

So, I tried it.

And I made it.

With my own twist, of course.

My favorite part of this salad is the smoked corn. It’s like little pops of smoky delicious sweet bacon-y bits. I know everyone doesn’t have a stove top smoker (although I will say, smoked corn is enough of a reason to buy one), so you have a couple of options here, from most to least difficult:

a) If you’re feeling adventurous, click this link to see how to make a DIY smoker using equipment you probably already have in your kitchen.
b) roast the corn in the oven for 30 minutes at 350F.
c) use thawed frozen corn and skip the cooking completely

Or, you could buy a smoker. I have a Cameron’s Stovetop Smoker and IT’S AWESOME BTW. I received it as a gift – a delicious, delicious gift. #luckyme.  I can’t even tell you about they glory that is a smoked chicken wing. And it makes the house smell like Christmas… all warm and fireplace-y lol. It won’t fill your house up with smoke, but it definitely smells of smoke. I love that smell so it’s fine with me. I also like the smell of chlorine bleach and blown out matches. Don’t judge me.

Not only is it vegetarian, it’s VEGAN friendly! Yay healthy things!

vegan smoked corn and red quinoa salad from FMITK

You’ll need olive oil, vegetable broth, quinoa (red or white), black beans, cilantro, avocado, lime, red onion, jalapeno and corn.

vegan smoked corn and red quinoa salad from FMITK

First, cook the quinoa. I took the easy route and cooked it in my rice cooker. No rice cooker? No problem, just follow the stovetop directions on the package. No package? Uhm… cook it like rice  (saucepan + quinoa + broth, bring to a boil, cover and reduce to low, simmer 15-20 minutes).

vegan smoked corn and red quinoa salad from FMITK

While the quinoa is cooking, prep the corn. For frozen corn, simply thaw. For fresh corn, pull back the husks about half way and remove as much silk as you can. Fold husk back over corn.

vegan smoked corn and red quinoa salad from FMITK

If you’ve decided to smoke your corn, use a light-flavored wood, like apple. Smoke over medium heat for 30-35 minutes until kernels are cooked through.
If you’re oven-roasting, place corn directly on oven rack and roast at 350F for 30 minutes.

vegan smoked corn and red quinoa salad from FMITK

Mmmm smoked corn.

vegan smoked corn and red quinoa salad from FMITK

Once the corn is cool enough to handle, shuck off the kernels by running a knife down the side of the cob.

vegan smoked corn and red quinoa salad from FMITK

They taste like little pieces of sweet smoked bacon :X

vegan smoked corn and red quinoa salad from FMITK

Finely dice the onion and jalapeno (leave the seeds in for more heat, remove for less).
The easiest way to dice an avocado is to run the back of your knife through the avocado in 1/2″ sections, lengthwise and crosswise, then use a spoon or the backside of a knife to scoop the meat out.

vegan smoked corn and red quinoa salad from FMITK

Drain the black beans and place in a large bowl. Add in corn, red onion, jalapeno and red quinoa.

vegan smoked corn and red quinoa salad from FMITK

Mix in cilantro, avocado, olive oil and juice of 1 lime. Mix thoroughly and add salt, pepper and additional lime juice to taste.

vegan smoked corn and red quinoa salad from FMITK

Ta-da! This is pretty hearty and filling because of the black beans. You could also pair it with a protein of your choice. Grilled chicken would be great with this!

vegan smoked corn and red quinoa salad from FMITK

mmm.

 

Smoked Corn, Red Quinoa and Black Bean Salad

makes 4 large servings, 6-8 appetizer sized servings

Ingredients

1 cup red quinoa
2 cups vegetable broth
2 – 15oz  cans black beans, drained
1 1/2 cups corn, fresh and smoked/roasted (~ 2 ears fresh corn)  or frozen then thawed
1 avocado, cut into 1/2 inch chunks
1 jalapeño, finely diced
1 small red onion, finely diced (~ 3/4 cup)
1/2 cup cilantro , chopped
1/4 cup olive oil
1 lime
sea salt
black pepper

Directions

Cook quinoa according to package directions, replacing water with vegetable broth. I cooked my quinoa in a rice cooker with a 2:1 ratio of broth to quinoa. While quinoa is cooking, prepare the rest of the ingredients.

For the corn, it’s choose your own adventure time:


smoked corn:
Use a stovetop smoker (buy it online or make it yourself). Place the corn, silk removed and husk on, in smoker for 30 minutes over 1 1/2-2 tbsp of light wood chips. I used apple wood chips. After smoking, let cool enough to handle, then shuck kernels off of the cob by running a knife down the length of the corn.

roasted corn:
Place the corn, silk removed and husk on, directly on oven rack. Roast at 350F for 30 minutes.

defrost corn:
Use frozen sweet corn. Defrost.


Once quinoa has cooked, combine with all remaining ingredients. Season with salt, pepper or additional lime juice if desired. Toss well and serve warm, room temperature or cold.

Notes:

I love to eat this salad with these NutThins, which I’m totally obsessed with.

vegan smoked corn and red quinoa salad from FMITK

I always have 2 boxes of this on hand. Usually pecan and almond.

vegan smoked corn and red quinoa salad from FMITK

See!

 

 

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Trackbacks & Pingbacks

  1. […] Image source: My Impossibly Tiny Kitchen […]

  2. […] smoked is great to eat while camping! Chock-full of all your macronutrients, this salad from FMITK requires no refrigeration or heating up. The author gives you a few options to prepare it, so […]

  3. […] Chinese Five Spice Smoked Salmon with Bok Choy and Mushrooms Smoked Figs & Blu di Bufala Smoked Avocado and Harissa Shrimp Hot Smoked Salmon Pâté Smoked Corn, Red Quinoa and Black Bean Salad […]

  4. […] preached the gospel of the Camerons Stovetop Smoker in previous entries (see: smoked avocado, smoked corn), but my favorite thing to smoke is fish – especially salmon. It’s a quick 25 minutes […]

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