Grilled Corn and Quinoa Salad with Fresh Herbs

By Sally Cameron on August 06, 2014

Gluten-Free, Salads, the daniel plan, Vegan, Vegetables & Side Dishes

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 |

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. 

Grilled Corn on the Cob |

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.Grilled Corn and Quinoa Salad|

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.

Grilled Corn and Quinoa Salad |
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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


  • 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


  • 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.


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
1 Comment
  1. Michelle K - August 6th, 2014

    WHOOO-HOOO! First, I am so glad you mentioned at the bottom of the blog that the two photos of the salad were your photos because I never would have guessed! They were great, no more hesitating now that we all know your photos are great. You got this! Second, thanks for posting, I have 2 ears of roasted corn left from last night, and it will be the perfect side dish to go with some organic chicken we baked last night too, as we made extra for tonights concert in the park. I love that it’s a little of this and a little of that; very flexible. That happens to be my favorite kind of recipe.

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