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Corn and Quinoa Salad with Lemony Mint Dressing


  • 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


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.

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

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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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