Grilled Corn and Quinoa Salad

Quinoa looks and cooks like rice, but its nutty flavor and crunchy texture set this grain apart. Toss it with grilled vegetables, and this salad practically stands on its own as a main dish. For a more substantial meal, accompany it with grilled chicken or fish.

2 cups water
1 cup quinoa
2 ears of corn, shucked
1 red bell pepper, quartered
6 thick green onions
1 tablespoon plus 1/3 cup extra-virgin olive oil, divided
2 1/2 tablespoons red wine vinegar
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup chopped fresh cilantro

1. Combine water and quinoa in medium saucepan; bring to a boil over medium-high heat. Reduce heat to low; cover. Cook 10 to 15 minutes or until water is absorbed. Cool.

2. Meanwhile, heat grill. Brush corn, bell pepper and green onions with 1 tablespoon of the oil. Grill, covered, over medium heat or coals 3 to 7 minutes or until lightly charred, turning once or twice and removing vegetables as they are done.

3. Cut kernels from corn; coarsely chop bell pepper and green onions. Toss with quinoa in medium bowl.

4. Whisk remaining 1/3 cup oil, vinegar, salt and pepper in small bowl; drizzle over quinoa mixture. Add cilantro; toss to combine.

8 (3/4-cup) servings

PER SERVING: 210 calories, 12.5 g total fat (1.5 g saturated fat), 4.5 g protein, 21.5 g carbohydrate, 0 mg cholesterol, 305 mg sodium, 3 g fiber

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