Grilled Corn Quinoa Salad
One of my top quinoa salad recipes ever. I’m not kidding.
Course Appetizer, Salad, Side Dish
Keyword corn, quinoa
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 Servings
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
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.
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