This refreshing quinoa and corn salad combines fluffy cooked grains with sweet, smoky charred corn kernels for a delightful textural contrast. The addition of hearty black beans, crisp cabbage, juicy tomatoes, and fresh coriander creates a balanced and nutritious dish that is as visually appealing as it is tasty. A touch of maple syrup in the dressing adds a subtle sweetness that ties all the flavors together. Perfect for a light lunch, a side dish for grilling, or a healthy dinner option, this salad is versatile enough to be served warm or cold. It’s an easy way to enjoy a mix of proteins and fiber, making it a satisfying meal that feels both comforting and fresh.
Salad
Description
This refreshing quinoa and corn salad combines fluffy cooked grains with sweet, smoky charred corn kernels for a delightful textural contrast. The addition of hearty black beans, crisp cabbage, juicy tomatoes, and fresh coriander creates a balanced and nutritious dish that is as visually appealing as it is tasty. A touch of maple syrup in the dressing adds a subtle sweetness that ties all the flavors together. Perfect for a light lunch, a side dish for grilling, or a healthy dinner option, this salad is versatile enough to be served warm or cold. It&# 226;ÂÂs an easy way to enjoy a mix of proteins and fiber, making it a satisfying meal that feels both comforting and fresh.Ingredients
Directions
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Rinse quinoa thoroughly in a fine-mesh sieve under cold water.
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Place the quinoa in a medium saucepan and add 300ml of water.
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Bring the water to a boil over high heat.
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Reduce the heat to low, cover the pan, and simmer for 12-15 minutes until the water is absorbed and the quinoa is tender.
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Remove from heat and set aside to cool completely.
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While the quinoa cooks, heat a griddle pan over medium heat.
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Spray corn cobs with oil and place them on the hot griddle pan.
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Cook the corn, turning occasionally, for about 10 minutes until golden and tender with charred marks.
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Remove corn from the heat and let it cool until safe to handle.
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Using a sharp knife, carefully slice the kernels off the cobs into a bowl.
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In a large salad bowl, combine the cooled quinoa and the sliced corn kernels.
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Add the black beans, chopped cabbage, diced tomatoes, and fresh coriander to the bowl.
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Drizzle with dressing containing maple syrup and toss gently to combine.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 308.8kcal
- % Daily Value *
- Total Fat 2.7g5%
- Saturated Fat 0.6g3%
- Cholesterol 1.2mg1%
- Sodium 97538.0mg4065%
- Total Carbohydrate 71.0g24%
- Dietary Fiber 2.6g11%
- Sugars 47.6g
- Protein 5.2g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often meld together nicely, making it even better the next day.
For a heartier meal, you can add grilled chicken, shrimp, or chickpeas to this salad.
If fresh coriander is not available, cilantro or parsley can be used as a substitute.
Ensure the quinoa is completely cooled before mixing with other ingredients to prevent the vegetables from becoming soggy.
