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Lunch Today: Mason Jar Summer Salad
Paula Gallagher on
Corn, cherries, cucumber, blueberries... the epitome of summer harvest. Brightly colored fruits and vegetables and beautiful yellow sweet corn make a tasty combination for this lunch on the go! Offering tons of fiber, vitamins and minerals, this salad is a super healthy meal that takes advantage of many of the lovely offerings of summer.
Mason Jar Summer Salad
• 3/4 cup quinoa
• 2 ears of corn-on-the-cob
• 1/4 cup extra-virgin olive oil, plus extra
• 2 Tbsp red wine vinegar
• 1/2 tsp ground cumin
• 1/4 tsp salt, plus extra
• 1/4 tsp black pepper
• 1 medium cucumber, chopped
• 1 cup pitted cherries, halved
• 1 cup blueberries
• 2 green onions, thinly sliced
• 2 oz soft goat cheese, crumbled
• 1/4 cup chopped cilantro
• 1/4 cup hemp hearts
In a medium saucepan, place quinoa, 1 1/2 cups water, and a couple pinches of salt. Bring to a boil, reduce heat, and simmer, covered, until water is absorbed and quinoa is tender, about 12 minutes. Set aside, covered, for 5 minutes and then fluff the quinoa with a fork.
Preheat grill to medium. Remove husks from the corn cobs and brush the kernels with a little oil. Place corn on the grill grate and heat until kernels are tender and darkened in a few places, turning cobs a few times. Once they are cool enough to handle, upend corn and slice off kernels into small bowl.
In another small bowl, whisk together oil, red wine vinegar, cumin, salt and pepper. Divide the dressing among four large wide-mouth jars. Layer in corn, cucumber, quinoa, cherries, blueberries, green onion, goat cheese, cilantro and hemp hearts, in that order. Seal shut, and chill for up to 4 days.
To serve, empty contents of a jar into a bowl or onto a plate, or eat right out of the jar.
Photo from here, with thanks.
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