This is Moroccan in style to the extent that the heat of the jalapeno is tamed with pomegranate molasses, one of my favorite secret ingredients. Mint and cilantro are herbs frequently sprinkled in North African cuisine.
Even if you are just inching your way into Moroccan cuisine, this is a great dish to use to introduce this fascinating cuisine to your family!
Quinoa and Corn Salad, Moroccan Style (Inspired by Garden of Eating)
1 cup quinoa
1 cup corn (frozen is fine)
1/2 small jalapeno, deseeded and deveined, minced
1 tablespoon cilantro, minced
1 tablespoon mint, minced
1 tablespoon olive oil
1 tablespoon pomegranate molasses (make your own)
Place quinoa in sauce pan with 2 inches water covering it and bring to boil. Turn down to medium heat and cook for 15 minutes. Remove from heat and drain and set aside. Defost corn if it is frozen, and dry well. Zest both limes into the quinoa. Heat cast iron pan over medium heat for 3-4 minutes. Add 1 tablespoon olive oil to pan and add jalapeno and saute for 3-4 minutes. Add corn in single layer and cook without stirring for 3 minutes, then using a spatula, flip corn to blacken on other side. Deglaze pan with juice from 1 lime. Season with salt and scrape into pan with quinoa. Juice second lime into quinoa and add mint, cilantro and pomegranate molasses. Season with salt and serve immediately or chill to allow flavors to marry.
Recipes currently inspiring me:
Greek Salad with Lemon and Oregano at Smitten Kitchen
Honey Mustard Broccoli Salad with Beluga Lentils at Eats Well With Others
Spring Rolls with Soy Curls, Mango and Mint at Olives for Dinner