Grilled Summer Corn and Quinoa Salad

Quinoa sal­ads have been my favorite this sum­mer, same goes for new pota­toes, and I prob­a­bly con­sumed so much salmon while it’s in sea­son that I could grow fins. This salad here is awe­some - left­over cooked quinoa I had sit­ting in the fridge, and what I found at the farmer’s mar­ket — kale, red pep­pers, onions, and fresh corn.

Grilled Summer Corn and Quinoa SaladSum­mers are so short here in Cal­gary that I end up over­whelm­ing myself with things to do. It’s like every moment of each day needs to be stretched for max­i­mum use of the out­doors, and that gets really tir­ing. I still like my lame rou­tine and prob­a­bly spend too much time flip­ping between BBC and the Pol­ish news (the lat­ter read solely for the enter­tain­ing non-​PC com­ments, Pol­ish peo­ple say it like it is!) I also admit to wast­ing a night or few on the couch — House of Cards these days, because no more 24, booo! I mean, no TV all sum­mer? Come on.

At least I’m not slack­ing with sum­mer pro­duce. Let me in to a farmer’s mar­ket and I turn into a demon - buy buy buy! I have to get very grown up about it before check­out, because how much veg can 2 peo­ple pos­si­bly get through in a week?

Btw, I’m so happy we have farmers…If I were to farm my own veg­eta­bles we’d starve. Here’s my beau­ti­ful kale just a cou­ple of weeks ago:

IMG_20140720_121408Here’s my beau­ti­ful kale after the cater­pil­lars had their way with it:

IMG_20140812_124653I hate them with the heat of a mil­lion suns.

Grilled Summer Corn and Quinoa SaladAny­way, enjoy this salad as is, or top with grilled chicken, or fish. It might also be nice to add some avo­cado, or crum­bled feta.

Grilled Sum­mer Corn and Quinoa Salad
Serves: 6
  • 2 ears of corn
  • ½ cup uncooked quinoa
  • 1 tbs olive oil
  • 1 medium red bell pep­per, chopped
  • ½ small onion, finely chopped
  • 4 – 6 medium leaves of kale, chopped
  • salt and pepper
  • optional: ½ cup crum­bled feta, ½ sliced avo­cado for garnish
  1. grill the corn over medium heat until done. Let cool slightly and shuck the ker­nels. Set aside.
  2. Com­bine ½ cup quinoa with 1 cup of water in a medium saucepan. Bring to a boil. Cover, reduce heat to low, and sim­mer until quinoa is ten­der, about 15 minutes.
  3. Heat the olive oil in a medium saucepan over medium heat. Add the chopped red bell pep­per and onion and cook until soft­ened and the onion is translu­cent. Add the kale and toss around to com­bine. Cook until the kale is softened.
  4. In a large bowl, com­bine the shucked corn ker­nels, cooked quinoa, and the bell pep­per, kale and onion mix­ture. Sea­son with salt and pep­per to taste. Option­ally, add crum­bled feta cheese and sliced avo­cado to garnish

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