Flavours of summer

Even though September is upon us, there's still lots of great local produce to enjoy right until late fall.

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Even though September is upon us, there’s still lots of great local produce to enjoy right until late fall.


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Market stands are still full of local corn, peppers and onions, along with the winter squash and cauliflower just beginning to come into season.

My salad this week is an alltime favourite.

Originally made with couscous, I’ve substituted quinoa to make it a gluten-free version.

This salad takes advantage of local corn, tomatoes, peppers and onion and it gets a particularly fresh flavour from lemon juice and cilantro.

Other veggies can be added, too, such as blanched broccoli or green beans.

This fresh salad will keep the flavours of summer alive for weeks to come.


(Serves 6-8)

1/4 cup (50 ml) extra virgin olive oil

zest and juice of one large lemon

1 tsp. (5 ml) ground cumin

1 tsp. (5 ml) salt

1/2 tsp. (2 ml) ground black pepper

4 cups (1L) cooked quinoa

2 cups corn (500 ml) (from 2 large ears of cooked corn)

1 small sweet red pepper, diced

1 small jalapeno pepper, seeded and finely diced

1/4 cup (50 ml) finely diced red onion

2 cups (500 m) cherry tomatoes, cut in half

1/2 cup (125 ml) chopped fresh cilantro

In small bowl, whisk together olive oil, lemon zest and juice, cumin, salt and pepper. Set aside.

In large bowl, combine quinoa, corn, red pepper, jalapeno and red onion. Add dressing and toss.

Add tomatoes and cilantro and toss again.

Adjust seasoning with salt and pepper if needed.

Transfer to salad bowl and serve.

Editor’s note: Back by popular demand, the Londoner is reprinting a selection of Jill Wilcox’s recipes. This one was originally published Sept. 8, 2018. Enjoy!

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