Grilled corn salad
- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 20 mins
Ingredients
- ½ cup
- 2-coloured quinoa
- 125 mL
- 6
- cobs of corn, husked
- 1
- red pepper
- 3 cups
- Brussels sprouts, about 14, finely chopped
- 330 g or 750 mL
- 1
- green onion, chopped
- 7 oz
- crumbled feta cheese
- 200 g
- vinaigrette
- 2 tsp
- lime zest (about 2 limes)
- 10 mL
- 3 tbsp
- lime juice (about 2½ limes)
- 45 mL
- 3 tbsp
- olive oil
- 45 mL
- 2 tbsp
- honey
- 30 mL
- To taste, salt and pepper
Directions
Step 1
Preheat the barbecue to medium-high.
Step 2
Cook quinoa according to package instructions. Set aside.
Step 3
Grill the corn cobs and red pepper on the barbecue for about 15 minutes with the lid closed, turning them over a few times. The red pepper is grilled when the skin becomes charred.
Step 4
Let pepper cool in an airtight container. When cooled, peel off the skin and slice pepper into strips. Set aside
Step 5
Cut the corn off the cobs. Set aside.
Step 6
Mix together all vinaigrette ingredients in a bowl.
Step 7
Mix together the sprouts and green onion in a large bowl. Add the reserved quinoa, pepper, corn, and then feta. Sprinkle with vinaigrette, toss, and serve.
Tips
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