Wednesday, July 23, 2014

Summer Quinoa, Feta and Grilled Vegetable Salad

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)
  1. Prepare quinoa according to package directions. 
  2. Preheat grill at high setting (or use grill pan on high). 
  3. 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.
  4. 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. 
  5. Using a sharp knife, remove kernels from corn cobs. Slice the bell peppers. Finely chop the jalapeños.
  6. 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). 
  7. Toss the quinoa, dressing, grilled veggies, grape tomatoes, cilantro, basil, feta and bacon to combine.
  8. Can be served warm, cool, or at room temperature.


  1. Looks really nice, Love grilled chicken breast, and been searching for some fresh ideas, thanks.