Quinoa, Corn, Roasted Hazelnut and Salami
imagine fried rice, but in a new light. This is what this salad reminds me of. Fried rice but without the heaviness of rice and a quarter of the fat. Light, so tastey, quick and nutritcious.
4 corn cobs
2 tbsp olive oil
150 gm quinoa
one handful of salami of your liking
140 ml extra-virgin olive oil
70 gm (1/2 cup) roasted hazelnuts, chopped
3 golden shallots, finely chopped
juice of 1 lemon
parmesan and finely chopped chives to serve
1. Preheat oven to 200 degrees. Drizzle corn cobs with olive oil and season to taste. Roast, turning occasionally, until tender (20-25) minutes. Slice kernels off the cobs, place in a bowl and season to taste.
2. Meanwhile, cook quinoa in boiling water for 10-15 minutes or until tender. Then set aside to cool and drain.
3. Coarsely chop your salami and fry with your shallots. Add to your corn mixture and combine with quinoa, roasted hazelnuts, extra-virgin olive oil and lemon juice.
4. Serve salad scattered with chives and parmesan cheese.