I created this quick summer Grilled Sweet Corn, Apple & Quinoa Salad after a summer cookout we had a few weeks ago. Sweet apples and grilled sweet corn balance the robust flavor of the red quinoa. Replacing frozen or canned corn would certainly work as well but nothing says summer more than grilled corn cut right off the cob. Red beans and chickpeas give it a boost of healthy protein. This salad is best to be made ahead a day or two before serving. The more it sits the better the flavor.
Grilled Sweet Corn, Apple, & Quinoa Salad
1 cup Bob’s Red Mill Red Quinoa (use 2 cups veggie stock in place of water)
2 cups sweet corn (off cob, canned or frozen) (drained and rinsed)
1-8 ounce can black beans beans (drained and rinsed)
1- 8 ounce can chickpeas beans (drained and rinsed)
1 small red apple, diced
1/2 teaspoon crushed red pepper flakes
2 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 teaspoon onion powderSalt and cracked black pepper to taste
1 teaspoon garlic powder up balsamic (or apple) vinegar
- Prepare quinoa according to directions (replace water with vegetable stock) Set aside.
- Add corn, apples, and all the beans to a serving bowl. Add salt, pepper, olive oil, crushed red pepper and apple cider vinegar.
- Toss in quinoa. Serve chilled.
Makes 5 servings