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 Salad Summers 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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