Grilled Corn and Quinoa Salad with Fresh Herbs

While fresh summer corn lingers at the market, grill a few cobs, cut off the caramelized kernels and toss it with some cooked quinoa, olive oil and herbs. Such a simple and delicious summer salad, and a great way to use extra grilled corn. Top grilled corn and quinoa salad with grilled chicken or shrimp, or enjoy on its own.

Grilled Corn and Quinoa Salad with Fresh Herbs

I served this salad along with grilled shrimp, asparagus and a plate of sliced heirloom tomatoes with Burrata and Balsamic for dinner with friends. I really did throw it together at the last minute and didn’t even measure quantities, so it’s one of those kind of things you can eye and adjust.  Michelle said, please post this! So here you go my dear friend.

Start With Grilled Corn on the Cob

A few weeks ago I shared a simple recipe for grilled corn on the cob. Did you try it? I grill a few extra cobs for a recipe such as this. To grill corn, strip all of the husk and silk. A soft vegetable brush will scrub off any stuck on corn silk.

While the photo above looks nice with the fancy tie job at the top, that was just for a neat photo. Seriously, rip it all off and toss it. Heat up your grill, smear the corn with a little olive oil and place on a clean, medium-hot grill. Close the lid.

Don’t be alarmed if you hearing popping. Some kernels will pop like popcorn. Every couple of minutes, look in and turn the cobs with tongs to get even charring. How much is up to you. It takes 7-9 minutes depending on how hot your grill is. After grilling, cut kernels off. 

Make A Batch of Basic Quinoa

If you are not familiar with quinoa read this post to get up to speed. Quinoa is available everywhere either in bulk or in bags. I buy the tricolor blend or the red-white blend. Before cooking, rinse raw quinoa in plenty of cold water through a fine sieve to remove the bitter outer coating called saponin. After the quinoa cooks and steam finishes, spread it out onto a rimmed baking sheet to cool.

Make The Salad

For the salad, simply mix the corn and quinoa, then add your favorite chopped fresh herbs such as thyme, dill, oregano, mint and chives. I used what was growing in my garden herb pots – chives, mint and oregano. The mint makes it refreshing. Add in a handful of pine nuts and dress with olive oil, squeeze of lemon juice, and season with salt and pepper. Still want to make it in the winter? Try using frozen roasted corn or grill extra and freeze your own.

For another grain salad, try this rice salad with corn, dried blueberries and herbs. Sounds crazy but it’s great.

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Grilled Corn and Quinoa Salad with Fresh Herbs

An easy summer side salad, use grilled corn and cooked quinoa, plus lots of fresh herbs and pine nuts. It keeps in the fridge for a few days to enjoy multiple ways. In summer, grill your own corn ahead of time. In winter, use frozen roasted corn. Serve as a side with grilled chicken or shrimp.

Course Salad, Side Dish

Cuisine American

Keyword quinoa, salad

Prep Time 10 minutes

Servings 6 to 8

Calories 188kcal

Ingredients

• 2 cups cooked quinoa
• 1 cup grilled corn kernels
• 1/3 cup pine nuts
• 2-3 tablespoons finely chopped fresh herbs mint, chives, oregano
• 2 tablespoons olive oil
• 1-2 tablespoons lemon juice
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground black pepper

Instructions

• Add cooked quinoa, corn, nuts and herbs to a medium bowl and mix gently. Whisk olive oil and lemon juice together and toss with the quinoa and corn. Add salt and pepper. Taste and adjust to your preference.

Nutrition

Calories: 188kcal | Carbohydrates: 19g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Sodium: 152mg | Potassium: 194mg | Fiber: 3g | Sugar: 2g | Vitamin A: 53IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 2mg