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Roasted Corn and Quinoa Salad
Course
Side Dish
Servings
4
-6 servings
Author
Aubrey Cota
Ingredients
1
C
quinoa cooked in 2 C of chicken broth
2
corn cobs
roasted with corn kernels cut off
1
avocado
diced into small pieces
2
C
cherry tomatoes
halved
½
C
red onion
diced
½
C
Cilantro Tomatillo Dressing
⅓
C
cilantro
minced for garnish
1
lime
Instructions
Cook quinoa in chicken broth according to directions on pacakge.
Cover corn with butter and salt and pepper.
Roast on grill at high heat (400 degrees F), rotating cobs so all sides begin to char and kernals begin to pop.
Remove from cob.
Mix together quinoa, corn, avocado, tomatoes and red onion
Add in dressing and stir to coat.
Squeeze the juice of one lime over the top
Garnish with additional cilantro