Grilled Corn and Quinoa Salad

Submitted by DrGaellon

"This summery salad combines sweet, smoky grilled corn with quick, easy, high-protein-and-fibre quinoa. Adapted from a recipe posted by Caroline Russock (from _Latin Grilling_ by Lourdes Castro - http://amzn.to/o4Zbq6 ). http://bit.ly/p8sfUK"

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 4

ingredients

• 3 ears corn, husks on but silks removed
• 2 green onions, roots and tops trimmed
• 1 cup quinoa, well rinsed
• 1 1⁄2 cups water, plus
• 2 tablespoons water
• salt
• 2 plum tomatoes, cored, seeded, and diced
• 1⁄2 cup cilantro, chopped (leaves and tender stems lightly packed)
• 1 1⁄2 limes, juice of (about 2 Tbsp)
• 1 tablespoon olive oil
• black pepper

directions

1. Place the corn in a large container big enough to hold it all, and fill it with water. Soak for 20 minutes. Shake off water, and tightly squeeze the husks against the kernels of corn to get rid of any excess water.
2. Heat grill to high (550°F) and close the lid. Wait at least 15 minutes until grill grates are hot before lowering the heat to medium-high (450°F) and continuing. Place the corn on the grill grate, close the lid, and grill 5 minutes. Turn the corn over and grill another 5 minutes with the lid closed. Remove from the grill, tent with foil, and let rest 5 minutes.
3. Pull back the husks on the corn, exposing the kernels, but do not remove the husks. If possible, tie the husks back. Increase the grill temperature back up to high (550°F). Place a sheet of aluminum foil on one side of the hot grill. Place the pulled-back husks on 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. Place the green onions on the grill with the corn and char on all sides, about 8 minutes total. Remove the corn and green onions from the grill and set aside.
4. 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. Tilt the pan and check to see if any liquid remains. If there is still liquid in the bottom of the pain, continue cooking for a few minutes more, until the liquid has been completely absorbed. Transfer the cooked quinoa to a large bowl and allow to cool at room temperature.
5. Using a chef's knife, slice the corn kernels off the cobs. Slice the grilled green onions, and add both to the quinoa. Toss in the tomatoes and cilantro and mix well. Drizzle the lime juice and olive oil over the salad and season with salt and pepper to taste. Toss well before serving.