Grilled Sweet Corn Quinoa Salad

Recipe

Side Dish
Grilled Sweet Corn Quinoa Salad

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User Rating

5 out of 5 stars
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5 ratings

Recipe Data

8
Servings
14min
Prep
35min
Total

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Description

Quinoa packs protein into a light and refreshing summer salad. Toasting the grain before cooking brings out its delicious nutty flavor.

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Servings and Ingredients

Ingredients
Serves 8
QuantityIngredientAdd
c.quinoa, dry, rinsed, and drained
5medium ears sweet corn, in husks
½ c.Gustare Vita olive oil, divided
1 c.cucumber, sliced
½ c.fresh basil leaves, thinly sliced
½ c.red onion, thinly sliced
½ c.cherry tomatoes, halved
¼ c.fresh lemon juice
1 tsp.Hy-Vee honey
Hy-Vee salt, to taste
Hy-Vee ground black pepper, to taste
Lemon slices, for garnish

Things To Grab

  • Fine-mesh strainer
  • Small saucepan
  • Serving bowl
  • Charcoal or gas grill
  • 100% cotton kitchen string
  • Silicone pastry brush

Directions

  1. Cook quinoa according to package directions. Drain. Transfer to a serving bowl; cool.

  2. Prepare a charcoal or gas grill for direct cooking over medium heat. Pull back corn husks. leaving husks attached at stem ends. Remove silk. Gather husks over stem and tie with a string to form a handle. Brush ears with 2 tablespoons olive oil. Place corn on grill with husks away from the fire. Grill for 8 to 12 minutes, turning and brushing with 2 tablespoons more oil, until slightly charred on all sides. Remove corn from grill and cool slightly.

  3. Stir cucumber, basil, red onion, and tomatoes into quinoa. Combine lemon juice, remaining 1/4 cup olive oil, honey, and salt and black pepper to taste; stir into quinoa mixture. Using a sharp knife, cut kernels from cobs; discard cobs. Stir half of the kernels into the salad and spoon remaining corn over top. Garnish with lemon slices, if desired.

Nutrition facts

Servings

240 Calories per serving

Amounts Per Serving

  • Total Fat: 15g
  • Cholesterol: 0mg
  • Sodium: 10mg
  • Total Carbohydrates: 24g
  • Protein: 4g

Daily Values

0%
Iron 6%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 6%

Recipe Source:

Balance July 2018