Cook the Book: Grilled Corn and Quinoa Salad

Name: Cook the Book: Grilled Corn and Quinoa Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings Black pepper; 237 milliliters lightly packed cilantro leaves and tender stems, chopped; 5 ears corn, husks on but silks removed; 4 green onions, roots and tops trimmed; 0 Juice of 3 limes (about; 2 Tbsps olive oil; 4 plum tomatoes, cored, seeded, and diced; 473 milliliters quinoa, well rinsed; 8 servings Salt; 769 milliliters water

Cook the Book: Grilled Corn and Quinoa Salad is a gluten free and vegan side dish. One serving contains 244 calories, 8g of protein, and 7g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 8. It will be a hit at your The Fourth Of July event. Head to the store and pick up pepper, plum tomatoes, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Place the corn in a large stockpot, or other container large enough to hold all the ears, and fill it with water. If you do not have a sufficiently large container, use your kitchen sink. Allow the corn to soak for 20 minutes.

Ingredients you will need

Water

Corn

Equipment you will use

Pot

Remove from the water, shake, and tightly squeeze the husks against the kernels of corn to get rid of any excess water.

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Shake

Water

Corn

Heat your grill to high (550°F) and close the lid. Wait at least 15 minutes before lowering the heat to medium-high (450°F) and continuing.

Equipment you will use

Grill

Place the corn on the grill rack, close the lid, and grill for 5 minutes. Turn the corn over and grill for another 5 minutes with the lid closed.

Ingredients you will need

Corn

Equipment you will use

Grill

Remove from the grill and let rest for 5 more minutes.

Equipment you will use

Grill

Pull back the husks and char the corn: Take the grilled ears of corn and pull back the husks, exposing the kernels. Do not remove the husks. If possible, tie the husks back.

Ingredients you will need

Corn On The Cob

Corn

Increase the grill temperature to high (550°F).

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Grill

Place a sheet of aluminum foil on one side of the hot grill.

Equipment you will use

Aluminum Foil

Grill

Place the pulled-back husks over the foil, allowing the exposed kernels to sit on the grill grates. (This is done so the husks don’t burn before the corn can char.) Close the grill lid and allow the kernels to char for about 5 minutes per side, or until they become dark and golden brown on all sides. At this point, add the green onions to the grill and char on all sides, about 8 minutes total.

Ingredients you will need

Green Onions

Corn

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Grill

Aluminum Foil

Remove the corn and green onions from the grill and set aside.

Ingredients you will need

Green Onions

Corn

Equipment you will use

Grill

Put the quinoa, water, and 1 teaspoon salt in a saucepan. Bring to a boil, cover, and lower to a simmer. Cook for 15 minutes. Uncover and check if the quinoa is ready by tilting the pan to the side to make sure all the water has been absorbed. If not, continue cooking for a few minutes more.

Ingredients you will need

Quinoa