Corn Five Ways: Charred corn and quinoa salad

Corn Five Ways: Charred corn and quinoa salad

Yield: 4 servings


For the salad:

1/2 cup uncooked quinoa

3 ears corn

Oil for brushing corn

1/3 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

1/4 cup fresh cilantro, chopped

1/4 cup fresh mint leaves, chopped

1/2 cup red onion, thinly sliced

1 avocado, cubed

For the dressing:

2 tablespoons olive oil

2 tablespoons white wine vinegar

1 teaspoon lime juice

1 teaspoon honey

Salt and ground black pepper, to taste

Method of Preparation:

1. Cook quinoa according to package directions. Set aside to cool.

2. Brush corn with oil. Grill over medium heat, for 20 minutes (or until corn is cooked to your liking), turning every five minutes to cook evenly. Set aside to cool. When cooled, remove corn kernels and place in a medium bowl.

3. Add the quinoa and remaining salad ingredients

4. In a small bowl, whisk together dressing ingredients. Toss with salad before serving.

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