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.
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.