I'm a bit of a corn addict, and a non-discriminatory one at that. Whether it's frozen, canned (seriously), creamed, boiled or in this case grilled, I'm obsessed. I've made a pretty delicious grilled corn salad in the past, which had a Tex Mex chipotle flavor, so I wanted to revisit that idea but with new flavors and as a meal in and of itself. Thanks to hearty quinoa, this salad can stand on its own as an entree, or serve as a refreshing side to some grilled chicken. You can also do what I did, and make a huge bowl on Sunday that provides a refreshing and satisfying lunch for days.
Summer Quinoa, Feta and Grilled Vegetable Salad
- 1 cup uncooked quinoa
- 3 ears corn, husks removed
- 1 red bell pepper
- 1 orange bell pepper
- 2 jalapeños
- 3/4 cup grape tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh basil, chopped
- 2 green onions (green parts only), chopped
- 1/2 cup feta cheese, crumbled
- 3 slices bacon, cooked and chopped (optional)
- 2 T. Trader Joe's Orange Muscat Champagne Vinegar
- 2 T. olive oil
- 1 lime
- 2 t. smoked paprika
- 1 t. chile powder
- Salt and pepper to taste
- Prepare quinoa according to package directions.
- Preheat grill at high setting (or use grill pan on high).
- Brush the corn with some olive oil, salt and pepper, and wrap in each ear in aluminum foil. Grill for 15 minutes, rotating corn a few times throughout.
- At the same time as corn, add the bell peppers and jalapeños directly on the grill grating. Grill until blackened a bit on all sides. Remove all vegetables from heat and allow to cool.
- Using a sharp knife, remove kernels from corn cobs. Slice the bell peppers. Finely chop the jalapeños.
- Meanwhile, combine TJ's vinegar, olive oil, juice of 1/2 lime, smoked paprika, chile pepper, and salt and pepper to taste (about 1/4 t. each).
- Toss the quinoa, dressing, grilled veggies, grape tomatoes, cilantro, basil, feta and bacon to combine.
- Can be served warm, cool, or at room temperature.