1tablespoonneutral-tasting oilgrapeseed or light olive oil
1tablespoonsesame oilI used toasted sesame oil
2teaspoonsrice wine vinegar
2teaspoonsagave or honey
2teaspoonsorange juiceoptional but lovely
1/4teaspoonfine sea salt
Preheat grill to medium-high and prepare for direct grilling. Clean and lightly oil grates.
Place the corn and peppers on the grill. Turn the cobs and peppers frequently to char on all sides. When the pepper skins are mostly black, remove them from the grill and place them in a paper bag or cover them foil to cool (this will make the skins easier to remove). Remove the corn from the grill when the kernels have a light char and let cool.
Remove the skins from the peppers and chop. Use a chef's knife to cut the corn kernels from the cob. Combine the peppers, corn, quinoa, cilantro/parsley, and chives in a bowl. Season lightly with salt and pepper.
To make the dressing, whisk all ingredients together in a small bowl. Taste, and add more salt, if needed. Drizzle over the corn and quinoa salad. Serve at room temperature. (Also tastes great after a night in the fridge.)
*This recipe is a great use for leftover quinoa, but if you need to cook some fresh: bring 1 cup of water to a boil and add 1/2 cup rinsed quinoa. Reduce heat to maintain a simmer, cover, and cook 15 minutes or until the water has evaporated and the curlicues have separated from the seed. I recommend doubling or tripling the amounts and freezing the extras.
Grilled Corn and Quinoa Salad was originally published on https://soupaddict.com/grilled-corn-and-quinoa-salad/