Grilled Corn and Quinoa Salad Recipe

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Grilled Corn and Quinoa Salad
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Ingredients
11
Count
Nutrition
255
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Place the corn in a large container big enough to hold it all, and fill it with water. Soak for 20 minutes. Shake off water, and tightly squeeze the husks against the kernels of corn to get rid of any excess water.
  2. Heat grill to high (550°F) and close the lid. Wait at least 15 minutes until grill grates are hot before lowering the heat to medium-high (450°F) and continuing. Place the corn on the grill grate, close the lid, and grill 5 minutes. Turn the corn over and grill another 5 minutes with the lid closed. Remove from the grill, tent with foil, and let rest 5 minutes.
  3. Pull back the husks on the corn, exposing the kernels, but do not remove the husks. If possible, tie the husks back. Increase the grill temperature back up to high (550°F). Place a sheet of aluminum foil on one side of the hot grill. Place the pulled-back husks on the foil, allowing the exposed kernels to sit on the grill grates. (This is done so the husks don’t burn before the corn can char.) Close the grill lid and allow the kernels to char for about 5 minutes per side, or until they become dark and golden brown on all sides. Place the green onions on the grill with the corn and char on all sides, about 8 minutes total. Remove the corn and green onions from the grill and set aside.
  4. 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. Tilt the pan and check to see if any liquid remains. If there is still liquid in the bottom of the pain, continue cooking for a few minutes more, until the liquid has been completely absorbed. Transfer the cooked quinoa to a large bowl and allow to cool at room temperature.
  5. Using a chef's knife, slice the corn kernels off the cobs. Slice the grilled green onions, and add both to the quinoa. Toss in the 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 255.27 Kcal (1069 kJ)
Calories from fat 60.71 Kcal
% Daily Value*
Total Fat 6.75g 10%
Sodium 17.69mg 1%
Potassium 522.5mg 11%
Total Carbs 42.52g 14%
Sugars 3.42g 14%
Dietary Fiber 5.71g 23%
Protein 8.46g 17%
Vitamin C 12.5mg 21%
Iron 3mg 17%
Calcium 41mg 4%
Amount Per 100 g
Calories 99.65 Kcal (417 kJ)
Calories from fat 23.7 Kcal
% Daily Value*
Total Fat 2.63g 10%
Sodium 6.91mg 1%
Potassium 203.96mg 11%
Total Carbs 16.6g 14%
Sugars 1.34g 14%
Dietary Fiber 2.23g 23%
Protein 3.3g 17%
Vitamin C 4.9mg 21%
Iron 1.2mg 17%
Calcium 16mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.9
    Points
  • 7
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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