I realize that it is not exactly corn on the cob season, but I made this salad when it was and then forgot to share it with you. (oops) I came across the picture and remembered how amazingly delicious it was! If you want to make it now, I have noticed in the freezer section you can still buy corn on the cob. Also, I used a grill pan to cook the corn indoors, which would be perfect for this time of year! Another option is just leaving the corn out. There were still lots of other ingredients to make a great salad without it. I love that quinoa is so high in protein. It makes it a great replacement for meat in a meal. This salad makes the perfect lunch or dinner! Yum! I would suggest drizzling the vinaigrette on the amount you are eating and not storing it that way. It is better to dress it right before eating, in my opinion. The original recipe did not have quinoa in it, and I loved it. So you could always try it both ways! Hope you enjoy. :)
Quinoa Avocado and Grilled Corn Salad with Cilantro Vinaigrette
Submitted by Melanie~ The Sisters Cafe
2 cups of cooked Quinoa (rinsed and cooked according to package directions)
5 ears of corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife
2 avocados, diced and sprinkled with lemon juice to prevent browning
2 cups tomatoes, red and yellow cherry variety or equivalent
1 small red onion, finely diced
¾ cups feta cheese, crumbled
1 ½ cups english cucumber, skin on and chopped small dice
2 TB of chopped fresh cilantro leaves (optional)
Add to a large bowl and refrigerate until ready to use.
Cilantro Vinaigrette
6 T. Olive oil
2 T. Sherry vinegar
1 tsp. Garlic powder
2 T. Fresh cilantro, minced
½ tsp. Salt
10 Grinds of fresh ground pepper
2 T. Sherry vinegar
1 tsp. Garlic powder
2 T. Fresh cilantro, minced
½ tsp. Salt
10 Grinds of fresh ground pepper
Add all of the above ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning as you desire.
When ready to serve salad, add the dressing and gently toss.
Recipe Source: adapted from authenticsuburbangourmet.blogspot.com
I love Quinoa too. I feel so good after I eat it because it is so healthy! : ) I am thinking to that some thawed frozen corn kernels placed under the broiler for a few minutes would be a good substitution for the grilled fresh corn on the cob.
ReplyDeleteLooks so good, Mel. I have some corn from the garden in my freezer that I bet would be so good in this. I agree about quinoa. We love it at our house. This makes me wish for summer!
ReplyDeletethat looks perfect for a luncheon - very pretty and delicious sounding! Can't wait to try it. I think there are frozen corn kernels (like Costco's organic white corn) that taste almost as good as fresh corn... I will probably use those when I make it.
ReplyDeleteLooks like a delicious, summery salad, and I like the addition of the quinoa to make it a full meal with added protein. Avocado plus cilantro is always a winner in my book!
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