Grilled Corn and Quinoa Salad
NYU Food Lab Culinary Director Lourdes Castro
Quinoa has been a staple grain in Peru for centuries. Highly nutritious, it is a complete protein that is high in iron and fiber, and it has a very mild flavor that complements anything it is paired with. And, when you consider that it cooks in only 15 minutes, you understand why it’s called the “gold of the Incas.”
Recipe from Lourdes Castro's Latin Grilling cookbook.
Ingredients
Serves 8 to 10
- 4 green onions, roots and tops trimmed
- 2 cups quinoa, well rinsed
- 3 cups water
- Salt
- 2-10 ounce bags of frozen corn, defrosted
- 4 plum tomatoes, cored, seeded, and diced
- 1 cup lightly packed cilantro leaves and tender stems, chopped
- Juice of 3 limes (about ¼ cup)
- 2 tablespoons olive oil
- Black pepper
Instructions
Prepare the quinoa
Put the quinoa, water, and 1 teaspoon salt in a saucepan. Bring to a boil, cover, and lower to a simmer. Cook for 15 minutes. Uncover and check if the quinoa is ready by tilting the pan to the side to make sure all the water has been absorbed. If not, continue cooking for a few minutes more.
Transfer the cooked quinoa to a large bowl and allow to cool at room temperature.
Toss and dress the salad
Slice the grilled green onions and add to the quinoa. Toss in the corn, tomatoes, and cilantro and mix well. Drizzle the lime juice and olive oil over the salad and season with salt and pepper to taste. Toss well before serving.