Roasted Tomato, Grilled Corn,and Quinoa Salsa

Category, ,

My Vegan Roasted Tomato, Grilled Corn,and Quinoa Salsa is a great little dish to serve with your next Mexican themed party or just for a night of chips and salsa.

My Vegan Roasted Tomato, Grilled Corn,and Quinoa Salsa is a great little dish to serve with your next Mexican themed party or just for a night of chips and salsa.

  Cup pecans, smoked and roughly chopped
 2 Teaspoons Liquid Smoke
 1 ½ Cups tri-color quinoa
 3 Cups unchicken broth
  Cup plus 1 tablespoon Whole Fruit Persian Lime Olive Oil, separated
 2 Pints grape tomatoes
 4 cloves garlic, minced
  Cup plus 2 tablespoons Sicilian Lemon white Balsamic vinegar
 ½ Teaspoon dried oregano
 3 ears of fresh corn-on-the-cob
 1 ½ microgreens or sprouts
 1 small red onion, chopped
 3 Tablespoons fresh tarragon, minced
 2 Teaspoons mustard
 Sea Salt and Fresh Ground Pepper to taste

1

“Smoke” pecans
o Add 1/4 cup water to the liquid smoke.
o Toss liquid with pecans.
o Allow to sit and marinate for at least 1 hour, tossing frequently.
o Drain pecans and pat dry.
o Toast pecans in dry sauté pan until dry and fragrant. Do not burn. Remove from heat and allow to cool in a bowl.
o If using whole pecans, roughly chop to keep in larger pieces.

2

Cook quinoa:
o Rinse quinoa under cool water in a fine-mesh sieve.
o Add quinoa to large saucepan.
o Add unchicken broth.
o Cover and bring to a boil, then reduce to a gentle simmer, cracking the lid slightly ajar.
o Cook for 15-20 minutes, or until done. When done, quinoa should have become somewhat translucent and have a tail; and water should be absorbed.
o Remove from heat and put into a bowl to cool. Fork to fluff quinoa.

3

Roast tomatoes:
o Preheat oven to 475 degrees Fahrenheit.
o Whisk together 1 tablespoon olive oil, garlic, 1 tablespoon balsamic vinegar, dark brown sugar, and dried oregano.
o Toss tomatoes in marinade.
o Line cookie sheet with aluminum foil and spray with olive oil.
o Put tomatoes on cookie sheet, and roast in oven for 10-12 minutes, or until done. Tomatoes should take on a slightly charred tone, and begin to pop.
o Remove from oven and allow to cool.

4

Grill Corn
o Preheat cast iron grill pan on stovetop, or preheat outdoor grill.
o Remove husk to remove silk.
o Using 1 tablespoon olive oil, brush the ears.
o Grill until corn is slightly charred and just cooked, but not soft. You want the corn to retain some crunch.
o Allow to cool

5

o Cut corn off cob and add to tomatoes.
o To the bowl of tomatoes and corn, add the quinoa, pecans, micro-greens or sprouts, red onion.
o In a small mixing bowl, whisk together the 1/3 cup olive oil, 1/8 cup balsamic vinegar, tarragon, mustard, salt, and black pepper.
o Pour dressing onto quinoa mixture, and gently toss to coat.
o Refrigerate.
o Best served at room temperature.

Ingredients

  Cup pecans, smoked and roughly chopped
 2 Teaspoons Liquid Smoke
 1 ½ Cups tri-color quinoa
 3 Cups unchicken broth
  Cup plus 1 tablespoon Whole Fruit Persian Lime Olive Oil, separated
 2 Pints grape tomatoes
 4 cloves garlic, minced
  Cup plus 2 tablespoons Sicilian Lemon white Balsamic vinegar
 ½ Teaspoon dried oregano
 3 ears of fresh corn-on-the-cob
 1 ½ microgreens or sprouts
 1 small red onion, chopped
 3 Tablespoons fresh tarragon, minced
 2 Teaspoons mustard
 Sea Salt and Fresh Ground Pepper to taste

Directions

1

“Smoke” pecans
o Add 1/4 cup water to the liquid smoke.
o Toss liquid with pecans.
o Allow to sit and marinate for at least 1 hour, tossing frequently.
o Drain pecans and pat dry.
o Toast pecans in dry sauté pan until dry and fragrant. Do not burn. Remove from heat and allow to cool in a bowl.
o If using whole pecans, roughly chop to keep in larger pieces.

2

Cook quinoa:
o Rinse quinoa under cool water in a fine-mesh sieve.
o Add quinoa to large saucepan.
o Add unchicken broth.
o Cover and bring to a boil, then reduce to a gentle simmer, cracking the lid slightly ajar.
o Cook for 15-20 minutes, or until done. When done, quinoa should have become somewhat translucent and have a tail; and water should be absorbed.
o Remove from heat and put into a bowl to cool. Fork to fluff quinoa.

3

Roast tomatoes:
o Preheat oven to 475 degrees Fahrenheit.
o Whisk together 1 tablespoon olive oil, garlic, 1 tablespoon balsamic vinegar, dark brown sugar, and dried oregano.
o Toss tomatoes in marinade.
o Line cookie sheet with aluminum foil and spray with olive oil.
o Put tomatoes on cookie sheet, and roast in oven for 10-12 minutes, or until done. Tomatoes should take on a slightly charred tone, and begin to pop.
o Remove from oven and allow to cool.

4

Grill Corn
o Preheat cast iron grill pan on stovetop, or preheat outdoor grill.
o Remove husk to remove silk.
o Using 1 tablespoon olive oil, brush the ears.
o Grill until corn is slightly charred and just cooked, but not soft. You want the corn to retain some crunch.
o Allow to cool

5

o Cut corn off cob and add to tomatoes.
o To the bowl of tomatoes and corn, add the quinoa, pecans, micro-greens or sprouts, red onion.
o In a small mixing bowl, whisk together the 1/3 cup olive oil, 1/8 cup balsamic vinegar, tarragon, mustard, salt, and black pepper.
o Pour dressing onto quinoa mixture, and gently toss to coat.
o Refrigerate.
o Best served at room temperature.

Roasted Tomato, Grilled Corn,and Quinoa Salsa

*An important aspect of sharing original recipes is to give proper credit to the author(s) of the recipe(s).  I hope that you enjoy using these recipes and making them your own; but please do so with that integrity in mind. With much gratitude. - Linda

Leave a Reply