roasted corn, tomato & basil salad

Roasted Corn, Tomato & Basil Salad | A Nutritionist Eats

I need to brag for a minute.

I have successfully grown plants. Yes, plural! I’m not going to publicly call it a garden quite yet, but in my mind it is. I can’t tell you how many times I’ve tried to grow edible plants. Ok, I’ll tell you. Pretty much every year, I’ve tried – and failed – to grow vegetables, herbs, and really anything.

Roasted Corn, Tomato & Basil Salad | A Nutritionist Eats

But that all changed. And this year, I have jalapenos, flowers, succulents, a money tree, cactus and a big OL’ pot of basil. The basil just started multiplying. And then I started to panic…how do I use it fast enough? What can I do besides make pesto (which is a whole conversation in itself)?

So I took the best produce of summer and combined it all together in one, tasty salad.

Can we talk about summer for a minute though? We have done NOTHING. We haven’t gone to the beach, we haven’t been to Malibu, we haven’t even been to the Hollywood Bowl and we haven’t gone to one outdoor movie. We’ve visited our pool once – pathetic. Our favorite outdoor movie location isn’t happening this summer, which is really depressing, we have a few outdoor shows later this summer and we keep talking about the beach, but ugh, we really need to get going.

Roasted Corn, Tomato & Basil Salad | A Nutritionist Eats

Another important topic: not only is this the summer of plants, but it’s the summer of corn. And, I like it. Mexican Street Corn Crostini was a great start to the corn season and I think I’ve got at least one more in me!

But this corn salad could also be considered a salsa, a topping for anything grilled, scrambled eggs or a topping for a green or tomato salad. The possibilities are endless. (And what I really mean is, put this on anything and everything.)

Roasted Corn, Tomato & Basil Salad | A Nutritionist Eats

This recipe comes together really quickly, simply shake together the dressing and toss all ingredients together.

Enjoy! (Are you crossing things off on your summer-do list?)

Roasted Corn, Tomato & Basil Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 16 oz fire roasted corn, or about 4 cups of grilled corn
  • 16 oz grape tomatoes
  • ¾ cup thinly sliced red onion
  • 2 cups basil
  • 2 Tbsp lime juice
  • 1 Tbsp honey
  • 1 tsp mustard
  • 2 Tbsp olive oil
  • salt & pepper
Instructions
  1. Sauté corn lightly if using frozen. Set aside.
  2. Slice tomatoes in half.
  3. Soak onion slices in cold water. (To lessen the intensity.)
  4. Thinly slice the basil into ribbons.
  5. Combine remaining ingredients in small jar. Shake together.
  6. Stir together all ingredients but basil, then gently add basil and stir just until combined.
Nutrition Information
Calories: 93 Fat: 4 Saturated fat: 0 Carbohydrates: 14 Sugar: 5 Sodium: 11 Fiber: 2 Protein: 2 Cholesterol: 0

black bean quinoa salad

Black Bean Quinoa Salad | A Nutritionist Eats

It’s been three weeks, so clearly you need another quinoa salad, right?

I honestly feel a little behind the times with the whole quinoa salad trend.

Black Bean Quinoa Salad | A Nutritionist Eats

But as they say, better late than never! Especially because quinoa is a nutritious little seed that boasts 8 grams of (complete!) protein and 5 grams of fiber per cup (cooked). Even more than that though, I love the convenience of making a big batch of quinoa salad and eating it over greens for quick weekday lunches. The combination of beans + quinoa = one satisfying salad.

Black Bean Quinoa Salad | A Nutritionist Eats

When I was testing quinoa salad recipes for self.com, this was one of the versions I came up with and I love it for a few reasons. One: I am currently going through a MAJOR black bean phase. Two: I love the contrast of the light quinoa and dark bean. (It’s purely a cosmetic reason.) Three: CHEESE! (No explanation necessary.)

Black Bean Quinoa Salad | A Nutritionist Eats

Serve it alongside grilled chicken for dinner or bring it to your next summer party, it’s sure to be a hit!

nutrition facts: 584 calories, 29 grams of fat, 59 grams carbohydrates, 14 grams fiber, 3 grams sugar, 23 grams protein

Black Bean Quinoa Salad

by Emily Dingmann

Prep Time: 10 minutes

Cook Time: 15 minutes

Keywords: entree salad side gluten-free high fiber vegetarian high protein

Ingredients (6 servings)

  • 1 cup quinoa
  • vegetable broth (optional)
  • 1/4 cup lime juice (about 1 lime)
  • 1/2 cup olive oil plus 1 Tbsp
  • 1 shallot
  • 1 Tbsp honey
  • salt & pepper
  • 2-15 oz cans black beans
  • 1/2 cup sliced green onion
  • 1 cup chopped cilantro
  • 1 cup crumbled cojita cheese

Instructions

Prepare quinoa: Rinse quinoa in fine mesh strainer.

Add quinoa and 2 cups water to small pan. (I’ve started adding broth to the cooking liquid. Two cups total liquid.)

Stir, season with salt and bring to a boil.

Lower heat, cover and cook for about 15 minutes.

Prepare vinaigrette: while quinoa is cooking, whisk together lime juice, olive oil, honey, shallot and salt & pepper.

Remove quinoa from heat and let sit for 5 minutes.

Fluff with a fork and toss with vinaigrette.

Drain and rinse black beans.

When quinoa is cool, toss with remaining ingredients. Chill for at least 3 hours or overnight.

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new product favorites (june)

New Product Favorites | A Nutritionist Eats

oat revolution steel cut maple & brown sugar oatmeal. I have a confession to make. I’m going through a major obsession with maple & brown sugar instant oatmeal. Would I recommend it as a Nutritionist? NO! But it’s kind of addicting and so easy…

greek

sweet earth ‘the greek burrito.’ It’s a blend of white beans, baby spinach, feta and oregano with 13 grams of protein and 5 grams of fiber. It was delicious! (I found it at Target, but have seen it in natural food stores too.)

CLover_CreamOnTop_Plain-e1349343478569

clover ‘cream on top’ whole milk yogurt. I bought this on a whim and I must say that it’s been a while since I’ve boughten non-Greek yogurt. I loved it. The protein isn’t as high (obviously) but it was so lovely…I’ll definitely buy it again.

g & b cold brew coffee. G & B was recently featured in The New York Times as the “best iced latte in America.” It’s made with their homemade almond and macadamia milk. It was delicious, but I love their cold brew coffee even more. I never thought I would say this, but…it doesn’t even need cream.

New Favorite Foods (June) | A Nutritionist Eats

earthbound farm chia & soba noodles & asian greens powermeal bowl. These bowls are a little small for the price, but they would make a great meal (that’s certainly cheaper than a restaurant) when paired with some grilled chicken or tofu. An easy, delicious and organic meal! 

better booch kombucha. I’m still on a fermented foods/kombucha kick (I should really make my own) but I found this LA-made version in Peach Tea flavor (called Morning Glory) and it’s fantastic.

New Product Favorites | A Nutritionist Eats

massel concentrated liquid stock. I love having stock in the pantry, but I have a tiny kitchen and just don’t have the room for boxes upon boxes of stock. I’ve started cooking my quinoa with a mix of water and stock and it is SO much better than all water. Massel recently sent me some of their concentrated stock and I love that it is made with simple ingredients and is vegan and gluten-free.

Have you recently tried a new food that you love and/or I NEED to try? 

roasted asparagus & red pepper quinoa salad

Welcome Self readers, thanks for stopping by! (More About Me | More Salad Recipes)

And if you aren’t coming from Self, be sure to check out the other Epic Picnic Dishes!

Roasted Asparagus & Red Pepper Quinoa Salad | A Nutritionist Eats

I’m the person who always brings a salad to get-togethers. Whether they’re picnics or backyard grilling parties, you can always count on me to bring a salad. Annoying? Maybe, but amidst the dips and desserts, salads always seem like the perfect addition to any table.

Roasted Asparagus & Red Pepper Quinoa Salad | A Nutritionist Eats

A few weeks ago, I made no less than eight batches of quinoa salads. Ok, kind of an exaggeration, but after the second day of bringing bowls of quinoa salad to work, people started asking what was going on.

I asked for feedback between a black bean & quinoa salad and this one and instead of getting any opinions, all I got was requests for the recipes, $5 from someone who had forgotten their lunch that day and a major boost to my quinoa salad ego. Naturally, I’m thinking about setting up a little quinoa salad shop at work.

All this is to say that I’ll probably share the black bean version sometime in the near future!

Roasted Asparagus & Red Pepper Quinoa Salad | A Nutritionist Eats

But we’re talking about the roasted asparagus & red pepper quinoa salad today. I love this salad! It’s vegan (but you don’t have to tell), it’s gluten-free (but no one has to know) and it’s got 12 grams of protein and 10 grams of fiber per serving, thanks to the beans + quinoa! (You can share this fact.)

It’s healthy, but so delicious and flavorful. It’s colorful and light; but the hefty servings are unquestionably satisfying. Serve it on top of some greens if you like or top with some grilled chicken or tempeh for an extra boost of protein.

Roasted Asparagus & Red Pepper Quinoa Salad | A Nutritionist Eats

Lunch. Is. Served.

nutrition facts: 409 calories, 20 grams of fat, 46 grams carbohydrates, 10 grams fiber, 4 grams sugar, 12 grams protein

Roasted Asparagus & Red Pepper Quinoa Salad

by Emily Dingmann

Prep Time: 10 minutes

Cook Time: 15 minutes

Keywords: roast entree salad side gluten-free high fiber high protein vegan vegetarian beans quinoa

Ingredients (6 servings)

  • 1 lb asparagus
  • 1 cup quinoa
  • 1/4 cup lemon juice (about 1 lemon)
  • 1/2 cup olive oil plus 1 Tbsp
  • 1 Tbsp dijon mustard
  • 1 shallot
  • salt & pepper
  • 1 cup chopped roasted red pepper
  • 2-15 oz cans garbanzo beans
  • 1 cup sliced green onion
  • 1 cup chopped parsley

Instructions

Roast asparagus: preheat oven to 425 degrees.

Remove tough bottoms of asparagus and cut into 1 inch pieces. (You should have about 2 cups.)

Drizzle with 1 Tbsp of olive oil and cook for about 10 minutes, until golden brown.

Prepare quinoa: Rinse quinoa in fine mesh strainer.

Add quinoa and 2 cups water to small pan.

Stir, season with salt and bring to a boil.

Lower heat, cover and cook for about 15 minutes.

Prepare vinaigrette: while quinoa is cooking, whisk together lemon juice, olive oil, dijon, mustard, shallot and salt & pepper.

Remove quinoa from heat and let sit for 5 minutes.

Fluff with a fork and toss with vinaigrette.

Drain and rinse garbanzo beans.

When quinoa is cool, toss with remaining ingredients. Chill for at least 3 hours or overnight.

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