Salad

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.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Salads

Difficulty: Advanced

Servings: 4

Calories: 308.8

Dietary: Gluten-free, Vegan, Vegetarian

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

Tsp maple syrup
Kcal
g fibre
g fat
g protein
g saturates
g salt
g carbs
Mg calcium
g sugars
Mg iron
2 Meanwhile, heat a griddle pan
Min until golden and tender.
3 Carefully slice the corn kernels from

Directions

1
Rinse quinoa thoroughly in a fine-mesh sieve under cold water.
2
Place the quinoa in a medium saucepan and add 300ml of water.
3
Bring the water to a boil over high heat.
4
Reduce the heat to low, cover the pan, and simmer for 12-15 minutes until the water is absorbed and the quinoa is tender.
5
Remove from heat and set aside to cool completely.
6
While the quinoa cooks, heat a griddle pan over medium heat.
7
Spray corn cobs with oil and place them on the hot griddle pan.
8
Cook the corn, turning occasionally, for about 10 minutes until golden and tender with charred marks.
9
Remove corn from the heat and let it cool until safe to handle.
10
Using a sharp knife, carefully slice the kernels off the cobs into a bowl.
11
In a large salad bowl, combine the cooled quinoa and the sliced corn kernels.
12
Add the black beans, chopped cabbage, diced tomatoes, and fresh coriander to the bowl.
13
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.

Keywords: quinoa, corn, salad, black beans, cabbage, tomatoes, coriander, vegan, healthy, grain bowl, summer, side dish, plant based, fiber, protein

Read it online: https://www.chefs-mate.com/recipe/salad-64/