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Grilled corn salad Recipe

Grilled corn salad
Source: IGA

Ingredients

  • 125 mL (½ cup) 2-coloured quinoa
  • 6 cobs of corn, husked
  • 1 red pepper
  • 330 g or 750 mL (3 cups) Brussels sprouts, about 14, finely chopped
  • 1 green onion, chopped
  • 200 g (7 oz.) crumbled feta cheese
  • 10 mL (2 tsp.) lime zest (about 2 limes)
  • 45 mL (3 tbsp.) lime juice (about 2½ limes)
  • 45 mL (3 tbsp.) olive oil
  • 30 mL (2 tbsp.) honey
  • To taste, salt and pepper
PREP TIME
20m
COOK TIME
20m
TOTAL TIME
40m
YIELD
4-6 servings

Instructions

  • Preheat the barbecue to medium-high. 
  • Cook quinoa according to package instructions. Set aside.
  • 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. 
  • Let pepper cool in an airtight container. When cooled, peel off the skin and slice pepper into strips. Set aside
  • Cut the corn off the cobs. Set aside.
  • Mix together all vinaigrette ingredients in a bowl. 
  • 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.

Side Dishes

A recipe from IGA

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