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Prep Time5 Mins
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Cook Time25 Mins
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Serving6 People
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This is a top 10 salad for me. I have never had anyone give a negative review on it and the bowls always get cleaned. And it’s SO EASY TO MAKE!
Another great thing about this salad? On the off chance that you don’t manage to finish it all, it keeps fairly well until your next meal! The quinoa absorbs a lot of excess moisture that can cause your arugula and basil to wilt, so it’s still pretty good after a night in the fridge.
SPEED HACK: If you don’t feel like grilling corn cobs, you can also use frozen corn straight from the freezer. Just mix the frozen kernels with the quinoa in your large bowl as soon as the quinoa is done cooking. They’ll bring each other to room temperature.
For this recipe you will need:
- A large bowl
- Salad tongs
- A BBQ
- A pot big enough for the corn cobs
- A medium sized pot
Ingredients
Nutrition
- Daily Value*
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Total Fat: 17.8g26.9%
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Total Carbohydrates: 36.8g14.6%
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Total Protein: 12.3g12.3%
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Cholesterol: 21.3mg7.1%
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Sodium: 305.6mg13.3%
Directions
In a small pot, bring your 2 cups of water to a boil. Switch the heat down to low and add your quinoa. Cover and let it cook for 15 minutes. Remove from the heat and let it cool for 5 minutes. Fluff it up with a fork when ready. Set aside.
Bring a separate large pot half full of water to boil. Add your ears of corn. Boil for 5 minutes.
Bring your BBQ to 450°F. Quickly grill your corn until you get nice char marks on all sides. About 5 minutes. Let it cool for 5 minutes and slice the kernels off the cobs.
In a small jar with a lid, combine your balsamic vinegar, olive oil, and honey. Seal the jar and give it a good shake until everything is combined.
In a large bowl, combine your quinoa, minced shallot, basil, arugula, blueberries, corn, feta, and avocado. Gently toss to combine before adding your balsamic vinaigrette (as much or as little as you like) and toss it again. Enjoy with your favorite grilled protein or all on its own!
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