INGREDIENTS
1 cup uncooked Quinta Quinoa
pinch of sea salt for quinoa
juice of half a lime
2 tbsp olive oil
2 cobs of corn
1 cup diced peaches
3 green onions
1 tbsp chopped fresh cilantro
juice of ½ lime
¼ tsp chili powder
3 tbsp crumbled feta cheese
pinch of sea salt
DIRECTIONS
Preheat your grill to a medium-high heat.
Cook Quinta Quinoa according to package directions.
While the quinoa cooks, shuck the corn and grill for 10-15 minutes. Turn the corn when it starts to get dark or caramelized spots on the kernels.
Remove the lid of the quinoa when most of the liquid has been absorbed and lightly fluff the quinoa with a fork. Let it cool while you prepare the rest of the ingredients for the salad.
With a sharp knife, slice the corn kernels off the cob and scoop them into a bowl.
Chop the green onion and add it to the bowl with corn. Add the diced peaches as well.
Squeeze the juice from half a lime over the corn and peaches. Mix in the chopped cilantro and sprinkle in the chili powder. Add a pinch of sea salt and mix it all to combine.
Squeeze the juice of the other half of the lime over the quinoa and then drizzle over the olive oil. Stir the quinoa to mix the lime juice and olive oil around. Taste the quinoa to see if any more salt is needed. Add salt to your taste.
Scoop the quinoa into a serving bowl and top it with the corn and peach mixture. Sprinkle the feta cheese over it all and lightly sprinkle a couple pinches of chili powder over the salad for a garnish. Enjoy!
Recipe adapted from Strawberries for Supper.
Loading...
