Easy Recipes

Fresh Tomato & Corn Summer Salad

A light, cool salad that's great for lunch on hot days.

Salad:
1 teaspoon extra-virgin olive oil
1 clove garlic, peeled and minced
- Dash red pepper flakes
2 1/2 cups water
2 cups quinoa, uncooked, well-rinsed
1/2 cup red bell pepper, diced
1/2 cup jicama, peeled and diced
1/2 cup ripe red tomato, diced
3/4 fresh carrots, peeled and cut into thin 1-inch pieces
1/2 cup fresh corn kernels (substitute frozen corn if desired)
1/4 cup red onion, diced

Dressing:
2 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon fresh Italian parsley, chopped
1 tablespoon fresh cilantro, chopped

Close the lid and press the Steam/Cook button to preheat the Aroma® rice cooker for approximately 10 minutes. Open the lid, using caution to avoid burns. Place the oil in the inner pot. Using a long-handled plastic spoon, add the garlic and red pepper flakes and sauté for 3 minutes or until the garlic is tender. Add the water and quinoa. Cook until done, about 20 minutes. Remove and cool. In a large serving bowl, combine the remaining vegetables and quinoa, tossing gently. Whisk together the 2 tablespoons olive oil, balsamic vinegar, salt, pepper, parsley and cilantro. Drizzle over the salad and toss to coat. Cover and chill for 1 hour before serving.