Grilled Corn Nectarine Quinoa Salad

4 servings • 30 minutes

Ingredients

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• 1/2 cup Quinoa (uncooked)
• 1 cup Water
• 2 ears Corn on the cob (grilled or steamed and kernels removed)
• 2 Nectarine (pitted and cubed)
• 1/2 cup Red Onion (finely sliced)
• 1/2 Cucumber (diced)
• 1/2 cup Coriander (leaves picked and chopped)
• 1/2 cup Mint Leaves (leaves picked and chopped)
• 1/2 Lemon (juiced)
• 2 Garlic Cloves (minced)
• 2 tbsp Extra Virgin Olive Oil
• Salt & Black Pepper (to taste)

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Directions

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1. Place quinoa in a saucepan with water and bring to a boil. Turn down to simmer and cover. Let simmer for 12 minutes. Remove from heat, stir with fork and set aside to cool.
2. Combine grilled corn, nectarine, red onion, cucumber, coriander and mint in a large bowl. Add quinoa once cooled.
3. Prepare dressing by combining lemon juice, garlic, olive oil, salt and pepper.
4. Drizzle salad with desired amount of dressing and serve. Enjoy!

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Notes

Serving Suggestion: Serve with grilled chicken breast, salmon or haloumi.

No nectarines: Used sliced peaches or plums instead.
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Short on time: Replace 1 ear of corn with about 1 cup of frozen or canned corn.

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