Roasted Corn and Quinoa Salad
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Servings
4 -6 servings
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Course
Side Dish
Roasted Corn and Quinoa Salad
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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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
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