Southwest Quinoa and Grilled Corn Salad
This healthy salad features protein packed quinoa and beans, grilled corn, queso and a yummy honey lime vinaigrette, for an easy and delicious side dish
4 cobs of fresh corn (or) ¾ cup frozen white corn
2 cups quinoa, white or red or a combo
½ red onion, chopped, about ½ cup
16 ounce jar tri color Pepperazzi (sweet pickled peppers), chopped
1 15 ounce cans black bean, rinsed and drained
Juice of 6 limes
2 tablespoons of honey
1 tablespoon cumin
4 ounces Mexican queso or feta cheese
½ cup chopped cilantro
2 tablespoons olive or canola oil
Grill the cobs of corn in their husks over medium high heat for 10 minutes. Remove from the grill, cool and then shuck. Cut the corn from the husks and place the cut kernels in a large mixing bowl.
While the corn is grilling, cook the quinoa in 4 cups of water with 1 teaspoon of kosher salt according to package directions. After cooking, set aside to cool then add to the bowl with the corn, red onion, Pepperazzi peppers, black beans, cheese and cilantro.
Whisk the lime Juice, vegetable oil, honey and cumin together in a small bowl and season with kosher salt and freshly ground black pepper. Add more honey to your taste. Pour over the quinoa mix, and stir gently to coat. Serve at room temperature or refrigerate for up to 2 days.
Nutrition Information per ½ cup serving:
282 calories 27g carbohydrate
10g protein 188 mg sodium
13 mg cholesterol