Quinoa Salad with Grilled Corn

By • July 31, 2011 • 19 Comments



Author Notes: We have corn in some form or other almost every day of the corn season. Quinoa salads are another summer staple - it's great to add whatever is available at the greenmarket. Combining grilled corn to a quinoa salad adds body, crunch and another great layer of flavor to a dish that is simple to prepare but loaded with great tastes. Fresh mint adds a bright and refreshing flavor. I prepare this salad the day after we have grilled corn on the cob, making sure we prepare extra ears for this or other recipes. But please note that fresh corn off the cob also works very well, as long as the corn is sweet and fresh. So if you choose, try fresh corn as well. You can also buy frozen charred corn or canned corn at Trader Joe's and use either of those as winter replacements.Bevi

Makes 8 to 10 ample portions

For the Grilled Corn

  • 2 or 3 ears Corn on the cob, or 2.5 cups canned or frozen corn
  • Olive oil
  • Salt and Pepper
  1. Rub the husked corn with a little olive oil, salt, and pepper.
  2. Place on outdoor grill and turn until some of the kernels are a little blackened.
  3. With a sharp knife, remove the kernels from the cobs. Be sure to then use the dull side of the knife blade to scrape off the "milk". Place in a medium sized bowl.
  4. NB - Alternately, drained canned corn; or steam the frozen charred corn to make 2 cups. Proceed with the Quinoa Salad part of the recipe.

Quinoa Salad

  • 2 cups Quinoa, rinsed
  • 3 cups Water
  • 4 tablespoons Olive oil
  • 1/2 Large Vidalia onion, roughly chopped
  • 1 Large Zucchini
  • 1 to 2 tablespoon Fresh lemon thyme
  • Salt and pepper to taste
  • 2 Small Kirby cucumbers
  • 1/2 cup Large raisins (I like Trader Joe's mixed raisins)
  • 1 cup Sliced almonds, toasted
  • 3 ounces Crumbled feta cheese
  • Prepared corn
  • 2 tablespoons Fresh mint, finely chopped
  • Juice of one lemon
  • Olive oil - 3 times the amount of lemon juice
  1. Prepare the quinoa. Heat 1 tablespoon of the oil to a 3 quart saucepan, and add the quinoa. Saute until the quinoa emits a nutty aroma. I use a ratio of 2 cups quinoa to 3 cups water when I make this dish. Add the water to the quinoa, bring to a boil, and then reduce the heat and cover the pot. Simmer for 10 to 15 minutes, take off the heat, and let sit while you prepare the vegetables.
  2. In a large saute pan, add the chopped onion to the olive oil and cook over medium low heat. While the onion is cooking, quarter the zucchini lengthwise, pare out most of the seeds, and roughly chop. Add to the onions.
  3. Add the fresh lemon thyme, and continue to saute. After a few minutes, add a little salt and pepper. While this mixture is sauteing, quarter the cucumbers lengthwise, and chop roughly.
  4. When the onion and zucchini mixture is golden with just a little browning, add the cucumbers. Saute the cukes only briefly - you want to retain the crunch of the cukes. Remove from the heat. Add the toasted almonds and the raisins, and stir thoroughly. Taste for seasoning with salt and pepper.
  5. Prepare the lemon vinaigrette. Juice the lemon into a wide drinking glass. Add some salt and pepper, and then add 3 times as much olive oil as you have lemon juice. Pour the olive oil right on top of the lemon juice to eyeball the amount. Mix thoroughly with a wisk or fork until the vinaigrette is emulsified.
  6. In a large bowl, add the quinoa, sauteed vegetable, nut and raisin mixture, and the corn. Pour the vinaigrette over the contents, and carefully incorporate the ingredients. Note: Pour the vinaigrette in stages - mix - and adjust the amount to suit your taste.
  7. Add the feta cheese and mix again. Then, add the chopped mint. Mix, taste, and adjust as suits you. Place the quinoa salad in the refrigerator as it is best served cool.

Tags: Easy, Great for lunch or dinner, Healthy, travels well

Comments (19) Questions (0)

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over 1 year ago walkie74

I blackened my frozen corn on the cob in a cast iron skillet, used asparagus and parm instead of zucchini, cucumbers and feta, and I may have made a touch too much dressing. Oops. But it still tastes really good. I'm bringing it for a school potluck tomorrow--hope my students like it!

Cakes

over 1 year ago Bevi

Your version sounds delicious, walkie74! I will adjust the recipe to reflect your experience with the dressing. Thanks for trying this!

Dscn2212

over 1 year ago boulangere

Cynthia is a trusted source on Bread/Baking.

How did this gem get past me?!

Cakes

over 1 year ago Bevi

I am glad you bumped into it!

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

This sounds really good, I had forgotten about this recipe, such a wonderful salad.

Cakes

over 1 year ago Bevi

Thanks Suzanne - it's a good crowd dish.

Me

about 2 years ago wssmom

II'd love to try this soon (only we never seem to have any "leftover" corn hahaha);

Cakes

about 2 years ago Bevi

Yeah I finally got it that we had to grill much more corn than we could ever eat in one sitting!

Massimo's_deck_reflection_10_27_13

about 2 years ago lapadia

Love this! Will be a couple months before we have corn in the garden, saved.

Cakes

about 2 years ago Bevi

Fresh corn from your garden? I'm totally jealous!

Massimo's_deck_reflection_10_27_13

about 2 years ago lapadia

Right now the corn is about 1-inch tall!

Dscn2212

about 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Absolutely love it. Quinoa + corn = delish!

Cakes

about 2 years ago Bevi

Thanks B! It's a regular at our table.

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Really nice! Lots of crunch and texture.

Cakes

almost 3 years ago Bevi

Thanks sdebrango! It's the kind of dish that you can eat all day for a few days.

Lorigoldsby

almost 3 years ago lorigoldsby

Yum...sounds like an interesting twist on tabouli with quinoa instead of bulghur wheat.

Cakes

almost 3 years ago Bevi

I hope you try it - the corn adds a nice note.

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almost 3 years ago GiGi26

I just bought some quinoa today. I will be making this later this week It sounds fantastic!

Cakes

almost 3 years ago Bevi

Thanks, GiGi26!