Grilled Corn Quinoa Salad

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Ingredients:
  • 4 ears of sweet corn
  • 1 cup cooked quinoa
  • 1 cups cherry tomatoes, halved
  • 1 jalapeño pepper, seeded and diced
  • 1/2 cup pumpkin seeds
  • 3-4 Tbsp dressing
  • 1/4 – 1/3 cup fresh cilantro, roughly chopped

Dressing Ingredients

  • 1/3 cup olive oil
  • 1/3 cup fresh lime juice
  • 3 Tbsp Madhava Natural Sweeteners Organic Raw Agave Nectar
  • 1 Tbsp brown rice vinegar
  • Salt and pepper to taste
Overview

Instead of serving corn-on-the-cob at your next summer BBQ, whip up something unexpected like this perfectly charred corn salad with a sweet lime-agave vinaigrette using Madhava Natural Sweeteners Organic Raw Agave Nectar!

Directions
  1. Preheat the grill to medium high. Shuck the corn and place it directly on the grill when hot. Cook corn 3 – 4 minutes per side until nice and charred. Remove and let rest until cool enough to touch.
  2. Once cooled, cut the corn from the cob. Add it to a large salad bowl, along with quinoa, tomatoes and jalapeño.
  3. Toast the pumpkin seeds in a dry skillet (or toaster oven) until golden brown, about 1 – 2 minutes. Add the pumpkin seeds to the bowl and toss everything to combine.
  4. Add dressing ingredients to a sealed jar (a mason jar works great) and shake until combined. 3 – 4 tablespoons of dressing over salad and toss again. Taste and add more dressing if desired.
  5. Stir in cilantro and serve.
  6. Salad can also be chilled for 1 – 2 hours before serving, but I liked it slightly warm.

This recipe was brought to us by Simply Quinoa!

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