Home > Recipes > Grilled Corn Quinoa Salad
August 4, 2015

by Alyssa Rimmer

Grilled Corn Quinoa Salad

BROUGHT TO YOU IN PARTNERSHIP WITH Madhava Sweeteners
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This grilled corn quinoa salad is the perfect dish to serve this summer – filled with fresh produce and drizzled in an agave-lime vinaigrette.

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Summer corn. Is there anything sweeter?

For the past few days I’ve been visiting my parents in Vermont, and if you’ve been reading for a while now then you know how I feel about Vermont. Obsessed. Like my favorite place on earth. Especially in the summer.

Apart from the weather and lush greenery, one of my favorite aspects of visiting here is the local produce. Not only do we have a wonderful farmer’s market, but we have this farm stand right down the road from my parent’s house that literally has THE MOST amazing produce I’ve ever seen. And it’s grown only 5 miles down the road.

While their berries are out of this world (especially the strawberries) and everything else is pretty spectacular, it’s their corn that steals my heart. We haven’t quite reached the peek of corn season yet, but ever since it arrived we’ve been eating it every single night. Typically we go the simple route: just a quick boil and a sprinkle of salt and pepper. Really it doesn’t need anything else. (I've also added it to quinoa burgers –> they're bomb!)

But this past Sunday we had a little get together at our house and since everyone there knows all about SQ, I wanted to make something summery and quinoa-inspired. Since everyone was also local, they know all about Killdeer corn and were likely expecting it on the menu.

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Rather that serving it up straight on the cob, I went for something a little more unique. A grilled corn quinoa salad with an agave-lime dressing.

You guys…amazing. That’s all I can say. One of my top quinoa salad recipes ever. I’m not kidding.

Facebook logoTwitter logoPinterest logoThe ULTIMATE summer meal, this Grilled Corn Summer Salad is so easy and delicious | simplyquinoa.com

The charred corn, combined spicy jalapeño, juicy cherry tomatoes, toasty pumpkin seeds and fluffy quinoa, are perfectly complemented with the zesty agave lime dressing.

I haven’t used much agave in my cooking before, but I recently discovered that Madhava Sweeteners makes a raw agave and I just had to try it. I’m already obsessed with raw honey, so I wanted to see how this vegan alternative would compare.

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Well friends, it’s delicious!

I was looking for something to highlight the sweetness of the corn and adding the agave to the dressing was perfect.

If you’ve never tried agave before, it has an almost caramel flavor, but is lighter than honey or maple syrup. And it’s fairly thin, making it an excellent ingredient to add to salad dressings.

This vinaigrette has only five ingredients: agave, lime, olive oil, salt and pepper. It’s simple but it’s so wonderful with this salad. It really makes the flavors of each of the ingredients burst with every bite. It’s sweet and tangy with a beautiful contrast in texture (and color!).

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This salad makes a lovely side dish to any summer meal. You can also make it more of a meal but tossing it over some greens and adding some black beans on top. I actually tried that for lunch yesterday and it was awesome.

Enjoy!

xo Alyssa

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Facebook logoTwitter logoPinterest logoChar Grilled Corn Quinoa Salad makes for the most delicious summer side dish! recipe on simplyquinoa.com

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Other Sweet Corn Recipes to try:

Grilled Corn Quinoa Salad

One of my top quinoa salad recipes ever. I’m not kidding.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 Servings
Calories 452kcal
Author Alyssa Rimmer
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Facebook logoTwitter logoPinterest logoThe PERFECT summer salad: Grilled Corn and Quinoa with an agave-lime dressing | simplyquinoa.com
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Ingredients

for the salad:

  • 4 ears of sweet corn
  • 1 cup cooked quinoa
  • 2 cups cherry tomatoes halved
  • 1 jalapeno seeded and diced
  • 1/2 cup pumpkin seeds
  • 3 - 4 tablespoons dressing
  • 1/4 - 1/3 cup fresh cilantro roughly chopped

for the dressing:

Instructions

  • Preheat the grill to medium high. Shuck the corn and place it directly on the grill when hot. Cook corn 3 - 4 minutes per side until nice and charred. Remove and let rest until cool enough to touch.
  • Once cooled, cut the corn from the cob. Add it to a large salad bowl, along with quinoa, tomatoes and jalapeno.
  • Toast the pumpkin seeds in a dry skillet (or toaster oven) until golden brown, about 1 - 2 minutes. Add the pumpkin seeds to the bowl and toss everything to combine.
  • Add dressing ingredients to a sealed jar (a mason jar works great) and shake until combined. 3 - 4 tablespoons of dressing over salad and toss again. Taste and add more dressing if desired.
  • Stir in cilantro and serve.
  • Salad can also be chilled for 1 - 2 hours before serving, but I liked it slightly warm.

Nutrition

Calories: 452kcal | Carbohydrates: 47g | Protein: 8g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 3mg | Sodium: 185mg | Potassium: 573mg | Fiber: 4g | Sugar: 21g | Vitamin A: 640IU | Vitamin C: 33.6mg | Calcium: 23mg | Iron: 2.5mg

This post was sponsored on behalf of Madhava Sweeteners. Thank you so much for supporting the brands that I love; it helps makes SQ possible!

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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  1. Fantastic salad – thanks – but why do you boil corn? Microwave it and you lose nothing! Anyway – this new salad is on my regular list – along with the strawberry and spinach (+ toasted quinoa) salad too – even my wife loves that one and she was soooooo sceptical about quinoa. No longer – you have another convert – well apart from the pizza base recipe – sorry but that one fell flat (forgive the pun).

    • I used to feel that way too! But I simply buy a few dozen ears, cut the kernels off the cob raw, then bag and freeze it. I made it for my kids when they were in town in December and they asked where I got it….had to send him home with some 🙂

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