Grilled corn salad Recipe

Name: Grilled corn salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4-6 servings
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

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.