Cook quinoa according to package directions. Drain. Transfer to a serving bowl; cool.
Quinoa packs protein into a light and refreshing summer salad. Toasting the grain before cooking brings out its delicious nutty flavor.
Watch how this recipe comes together on an episode of Healthy You on HSTV.
Servings and Ingredients
|⅔ c. quinoa, dry, rinsed, and drained|
|5 medium 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
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.
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.
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 0mg
- Sodium: 10mg
- Total Carbohydrates: 24g
- Protein: 4g