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Corn and Quinoa Salad with Lemony Mint Dressing

Ingredients:

  • 4 ears corn in their husks
  • 1 cup quinoa, rinsed well
  • 2 cups water
  • 1 tsp. salt
  • 4 scallions, white and tender green parts, thinly sliced then chopped
  • 1/2 cup fresh mint leaves, cut into thin ribbons then chopped
  • 1 Tbsp. lemon zest
  • 1/4 cup lemon juice
  • 2 Tbsp. honey
  • 1/4 cup light olive oil
  • 1/4 tsp. fresh ground pepper

Directions:

Pull the husks of the corn back, but not off. Remove the silk from each ear of corn and then pull the husks back up. Roast the ears over a hot grill for 5 minutes, turning the ears several times so that they roast evenly. Let the corn cool slightly. Shuck the ears and cut the corn from the cobs with a sharp knife. Put the corn into a large bowl.

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Combine the quinoa with the water and 1/2 teaspoon salt in a medium saucepan and bring to a boil. Cook for 8 to 10 minutes, until all of the water has been absorbed. Remove from the heat, fluff, and set aside for 5 minutes.

Add the scallions and the mint to the roasted corn. Add the quinoa, the remaining 1/2 teaspoon salt, the lemon zest, lemon juice, honey, olive oil, and pepper, and toss well. Cover and allow the salad to marinate for at least two hours before serving.

Source: Simple Daily Recipes

By LRP from LWL, MA

Comments

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July 20, 20100 found this helpful

Last week we had bbq'd corn on the cob so I threw 4 extra cobs on in order to do this recipe. The salad was incredible. I couldn't stop eating it. Thank you.

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