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.
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