Quinoa, Corn, and Tomato Salad with Chive-Infused Oil

Photo Credit: myrecipes.com

This recipe was really great.  It was the first time I had infused oil at all, and I think of it as a success.  I've been using my chive oil on yummy salads since I made this recipe.  I (as always) added lots more lime and chive oil on my personal salad.  I would also double the tomatoes. 

Quinoa, Corn, and Tomato Salad with Chive-Infused Oil

Ingredients

•  1 1/2 to 2 cups water
• 1 cup uncooked quinoa
• 1 cup fresh corn kernels (about 2 ears)
• 1 cup cherry tomatoes, halved
• 1/4 cup finely chopped fresh flat-leaf parsley
• 2 tablespoons Chive-Infused Oil
• 2 tablespoons fresh lime juice
• 2 tablespoons white wine vinegar
• 1/4 teaspoon salt
• 1 garlic clove, minced

Preparation

• Combine 1 1/2 cups water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until liquid is absorbed (add more water as necessary). Remove from heat; let stand 10 minutes. Fluff with a fork.
• Combine quinoa, corn, tomatoes, and parsley in a medium bowl. Combine Chive-Infused Oil and remaining ingredients, stirring with a whisk. Drizzle over salad; toss well to coat. Let stand 10 minutes before serving.

Chive-Infused Olive Oil

Ingredients

• 3/4 cup extravirgin olive oil
• 1/2 cup (1-inch) slices fresh chives
• 1/2 teaspoon salt

Preparation

• Place all ingredients in a blender; pulse 6 times or until chives are very finely minced. Strain mixture through a fine sieve (I used a thin cloth) into a bowl, and discard solids. Store in refrigerator in an airtight container for up to 2 weeks.

Lia Huber, Cooking Light
AUGUST 2007

Nutritional Information

Amount per serving

• Calories: 179
• Calories from fat: 34%
• Fat: 6.7g
• Saturated fat: 0.7g
• Monounsaturated fat: 4.1g
• Polyunsaturated fat: 1.3g
• Protein: 5.2g
• Carbohydrate: 26.1g
• Fiber: 2.4g
• Cholesterol: 0.0mg
• Iron: 2.2mg
• Sodium: 145mg
• Calcium: 20mg