Summer Grilled Mexican Street Corn Quinoa Salad
Ingredients
-
1
cup
uncooked quinoa
-
4
ears
corn
-
1
tablespoon
olive oil
-
2
tablespoons
butter
-
1
lime
juiced
-
¼
cup
fresh cilantro
-
2
teaspoons
smoked paprika
-
1
teaspoon
chile powder
-
¼
teaspoon
salt
-
to taste
pepper
-
2
red peppers
-
2
jalapeños
-
2-4
stalks
green onions
-
1
cup
tom-tom tomatoes
-
¼
cup
fresh basil
-
4
slices
thick bacon
-
½
cup
cotija cheese
Instructions
- Prepare quinoa according to package directions.
- Preheat the grill to high heat and remove husks from the corn.
- Brush corn with olive oil and season with salt and pepper, then wrap in aluminum foil.
- Grill corn for about 5 minutes on each side, rotating several times.
- Grill red peppers and jalapeños until lightly charred, then remove and cool.
- Combine cilantro, smoked paprika, chile powder, salt, and pepper in a bowl.
- In another bowl, mix butter with half of the seasoning mixture.
- After grilling, brush corn with the butter mixture and slice off the kernels.
- Slice grilled peppers and add all ingredients to a large bowl.
- Add warm quinoa, remaining seasonings, cilantro, basil, green onions, tomatoes, and olive oil to the bowl.
- Toss well, adding bacon and cotija cheese if desired, then serve warm or at room temperature.
Nutrition Facts (estimated)
Servings
6
Calories
315
Total fat
15g
Total carbohydrates
35g
Total protein
10g
Sodium
300mg
Cholesterol
20mg
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