Charred Corn Quinoa Salad

Charred Corn Quinoa Salad

AuthorJulie

1/2 cup quinoa
2 ears corn on the cob
2 plum tomatoes, diced
a chunk of purple onion, diced
1 ripe avocado, diced
1 jalapeño pepper, seeded and minced (optional)
1/2 cup fresh cilantro, chopped (include stems)
1 garlic clove, crushed
salt, to taste
Chili-lime vinaigrette
1/4 cup extra-virgin olive oil
3 Tbsp. lime juice
1 garlic clove, finely crushed
1/2 tsp. sugar or honey
1/2 tsp. chili powder
1/4 tsp. cumin
pinch salt

1

Rinse the quinoa in a fine sieve. In a medium pot of boiling water, cook the quinoa for 12 minutes, or until the germ separates and there's the merest white dot left at the core. Drain through the sieve and return to the dry pan; remove from heat, cover with a tea towel and let steam for another 10 minutes or so. Transfer to a shallow bowl and set aside to cool.

2

Husk the corn while you preheat the barbecue to high. Place the cobs directly on the grill and cook, turning until charred all over, about 10 minutes. Let cool slightly, then cut the kernels off the cob into a wide bowl. Add the remaining ingredients and toss to combine.

3

To make the vinaigrette, shake all the ingredients up in a jar, then drizzle over the salad.

Category,

Ingredients

 1/2 cup quinoa
 2 ears corn on the cob
 2 plum tomatoes, diced
 a chunk of purple onion, diced
 1 ripe avocado, diced
 1 jalapeño pepper, seeded and minced (optional)
 1/2 cup fresh cilantro, chopped (include stems)
 1 garlic clove, crushed
 salt, to taste
Chili-lime vinaigrette
 1/4 cup extra-virgin olive oil
 3 Tbsp. lime juice
 1 garlic clove, finely crushed
 1/2 tsp. sugar or honey
 1/2 tsp. chili powder
 1/4 tsp. cumin
 pinch salt

Directions

1

Rinse the quinoa in a fine sieve. In a medium pot of boiling water, cook the quinoa for 12 minutes, or until the germ separates and there's the merest white dot left at the core. Drain through the sieve and return to the dry pan; remove from heat, cover with a tea towel and let steam for another 10 minutes or so. Transfer to a shallow bowl and set aside to cool.

2

Husk the corn while you preheat the barbecue to high. Place the cobs directly on the grill and cook, turning until charred all over, about 10 minutes. Let cool slightly, then cut the kernels off the cob into a wide bowl. Add the remaining ingredients and toss to combine.

3

To make the vinaigrette, shake all the ingredients up in a jar, then drizzle over the salad.

Charred Corn Quinoa Salad
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