Grilled Corn Quinoa Salad
One of my top quinoa salad recipes ever. I’m not kidding.
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