Southwest Quinoa & Grilled Corn Salad
Salads, Mexican and Southwestern, Calorie Conscious, Sodium Conscious
It’s the grilled fresh corn, red quinoa and other great stuff (think jalapeno, beans and pumpkin seeds) that make this southwest-style grain salad delicious. Our zesty Southwest Caesar Dressing takes it to the next level of deliciousness.
- Preheat grill or grill pan. Cook quinoa according to package instructions, using 1 ½ cups water. Allow to cool slightly.
- While quinoa is cooking, grill ears of corn until cooked and slightly charred on all sides, about 10 minutes. Cut kernels off cobs and place in large bowl.
- Add cooked quinoa, chopped jalapenos, black beans and onion. Add dressing and lime juice and toss to combine. Season with salt and pepper to taste. Sprinkle with pumpkin seeds and garnish with queso fresco, if desired.
Or, Try This
- Best if served chilled.
- Pickled jalapenos give this salad a real kick – start off with less if you don’t want much heat.