Happy fall! I’m so happy it’s fall. I live in the Hudson Valley region of New York state, and while the temperatures are still high for this time of year, I suddenly spotted some leaves changing. A sure sign of cooler days to come.
In the kitchen, it’s still a transitional time, with summer produce overlapping with the first of fall goods. At my local farm market, there’s still a big stand of all kinds of tomatoes, and on a lower shelf, as if patiently waiting for their turn, are all kinds of hard squashes.
What this means above all is that anyone with access to this amazing array of produce is very lucky indeed. I’m grateful for that. This week, we’ll be making …
Pasta and Quinoa Salad with Corn & Tomatoes
Vegan Avocado & Sweet Potato Quesadillas or Soft Tacos
Spicy Eggplant and Tofu in Garlic Sauce
Indian-Spiced Cauliflower and Chickpea Stew
And this week’s bonus recipe … my favorite summer-to-fall transitional fruity dessert, Stovetop Apple and Blueberry Crisp.
Pasta and Quinoa Salad with Corn & Tomatoes
Corn and tomatoes give this pasta and quinoa salad a summery feel, though you can enjoy it any time of year. A little Southwestern, a bit Mediterranean, this hearty salad is a great summer-to-fall transitional meal.
Use any kind of short pasta: For this pasta salad, you can use any short, chunky shape. Bowties or any kind of twist pasta (rotelle, rotini) work well.
Complete the meal: A simple bean salad like Super-Quick Two-Bean Salad goes well with this pasta salad as a companion dish. It also pairs well with vegetables and plant proteins cooked on the grill or in the air fryer.
Another, recipe-free companion is a simple sauté of vegan sausage and zucchini, each sliced about 1/2 inch thick.
This makes about 6 servings. For more tips and the printable recipe card, here’s the full post.
Ingredients
1/2 cup quinoa (any color, but red looks the best!)
8 ounces pasta, any short shape
2 cups green or napa cabbage, thinly sliced
2 cup cooked fresh (from 2 large ears) or frozen corn kernels
2 cups or so diced fresh tomatoes (see note)
1/2 cup vinaigrette, bottled or homemade, or as needed
1/4 cup chopped fresh cilantro or parsley
2 to 3 scallions, thinly sliced
Juice of 1/2 lemon or lime (2 tablespoons)
Salt and freshly ground pepper to taste
Instructions
Combine the quinoa with 1 cup water in a small saucepan. Bring to a slow boil, then lower the heat, cover, and simmer for 15 minutes, or until the water is absorbed. If the quinoa isn’t done to your liking, add 1/4 cup water and continue to cook until absorbed. Transfer the cooked quinoa to a bowl so it can cool more quickly. Or, you can do this step ahead of time.
Cook the pasta according to package directions until al dente. When it’s just about done, plunge in the cabbage, then drain and rinse until cool. Drain well again.
Transfer to a serving bowl and combine with the cooked quinoa and the remaining ingredients. Toss gently to combine.
Taste to see if you’d like a little more vinaigrette, then toss gently again. Serve at once.
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