Grilled corn salad
Grilled corn salad

Preparation time 20 minutes

Total time: 40 minutes

Serves 4

Ingredients

  1. 125 mL (½ cup) 2-coloured quinoa
  2. 6 cobs of corn, husked
  3. 1 red pepper
  4. 330 g or 750 mL (3 cups) Brussels sprouts, about 14, finely chopped
  5. 1 green onion, chopped
  6. 200 g (7 oz.) crumbled feta cheese

Vinaigrette

  1. 10 mL (2 tsp.) lime zest (about 2 limes)
  2. 45 mL (3 tbsp.) lime juice (about 2½ limes)
  3. 45 mL (3 tbsp.) olive oil
  4. 30 mL (2 tbsp.) honey
  5. To taste, salt and pepper

Directions

  1. Preheat the barbecue to medium-high. 

  2. Cook quinoa according to package instructions. Set aside.

  3. Grill the corn cobs and red pepper on the barbecue for about 15 minutes with the lid closed, turning them over a few times. The red pepper is grilled when the skin becomes charred. 

  4. Let pepper cool in an airtight container. When cooled, peel off the skin and slice pepper into strips. Set aside

  5. Cut the corn off the cobs. Set aside.

  6. Mix together all vinaigrette ingredients in a bowl. 

  7. Mix together the sprouts and green onion in a large bowl. Add the reserved quinoa, pepper, corn, and then feta. Sprinkle with vinaigrette, toss, and serve.

Chef’s secret

For a real time saver, chopped Brussel sprouts in a bag are available in the produce section. You can also boil the corn cobs and then grill them for a few minutes on the barbecue.

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