Grilled Corn, Tomato and Feta Quinoa Salad with Citrus Vinaigrette

 

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I have been thinking to make quinoa salad for a while now. The health benefits of this gluten-free ancient grain are spectacular. Red quinoa makes a beautiful main-dish salad, but you can use whichever color you’d like. I decided to use corn and heirloom cherry tomatoes to go with my quinoa salad. The corn is so good right now and I just love the sweetness of cherry tomatoes in my salads. I added one roasted poblano pepper just for a little bit of heat and extra flavor. The citrus vinaigrette that I am using is quite simple, but it brings up the flavors in salad and it’s a combination of fresh orange and lime juice with a little of Dijon mustard, fresh ginger and a touch of agave nectar. I finished this salad with some feta cheese, almonds and fresh basil and cilantro. It’s a perfect side dish to go with a grilled chicken or as a main course for lunch or light dinner.

Grilled Corn, Tomato and Feta Quinoa Salad with Citrus Vinaigrette

  • Servings: 6
  • Difficulty: easy
  • Print

Ingredients:

  • 2 cups water
  • 1 cup uncooked red quinoa
  • 2 ears grilled sweet corn, kernels removed from cob
  • 1 roasted poblano pepper, diced
  • 1 pint cherry tomatoes, halved
  • 1/4 cup red onion, chopped
  • 1/4 cup fresh basil, chopped
  • 1 tablespoon fresh cilantro, chopped
  • 1/2 cup feta cheese
  • 1/3 cup raw almonds, chopped
  • Salt, black pepper to taste

Citrus vinaigrette:

  • Juice of 1 orange
  • Juice of 2 limes
  • Zest of 1 lime
  • 2 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon fresh ginger, grated
  • 1 tablespoon agave nectar
  • Salt, black pepper to taste

Directions:

  1. Place the corn and poblano pepper on a hot grill. Here you can find the instructions on how to grill corn. Grill poblano pepper turning occasionally until black and charred. Remove the black skin on the pepper, and dice.
  2. Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and a pinch of salt to a medium saucepan and bring to a boil over medium heat. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.
  3. In a large bowl, combine quinoa, sweet corn, poblano pepper, cherry tomatoes, red onions, basil and cilantro.
  4. To make the vinaigrette, whisk together all the citrus vinaigrette ingredients in a small bowl. Season with salt and pepper.
  5. Pour the vinaigrette over the salad and stir until mixed well. Taste salad and season with salt and pepper, if desired. Sprinkle with feta cheese and almonds. Serve immediately.

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23 thoughts on “Grilled Corn, Tomato and Feta Quinoa Salad with Citrus Vinaigrette

  1. Pingback: Marked: salads and beginnings | Mermaid's tresses

  2. your salad looks wonderful, never used to like quinoa, but I had a similar salad at a restaurant and absolutely loved it, thanks for sharing your recipe, pinned!

  3. Oh gosh, such pretty colors and another perfect dish for summer, how do you do it? 🙂 I want a big bite, and it’s healthy too- it’s a keeper 🙂

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