raw corn + grilled zucchini quinoa with smoky lime vinaigrette.

image

This salad is so simple and perfect for hot late summer days. It makes an amazingly simple dinner, and is even better the next day for lunch. I like this both warm and at room temperature. The salad is both gluten free and vegan, but if you wanted to add some additional protein, I think grilled shrimp would be divine.

image

I didn’t even cook the corn for this, I simply cut it off the cob and added it to the bowl. If you prefer, you can cook the corn, but I love the simplicity of sweet, raw corn. I also thought the juxtaposition of the grilled zucchini and raw corn was just lovely.

image

The vinaigrette really takes this over the top though. The dressing gets some smokiness from the cumin, but we’re going to up the ante by grilling the limes. Yes! The squeezed juice will retain some of that smoky, caramelized flavor and will punctuate the finished dressing. Only a minute or two is needed on the grill (or grill pan!).

raw corn and grilled zucchini quinoa salad with smoky lime vinaigrette. 

image

ingredients
2 cups cooked quinoa
3 ears of corn, kernels cut off the cobs
1 medium zucchini, sliced into 1/4 inch pieces
1/4 cup cilantro leaves, roughly chopped

dressing:
1-2 limes, grilled (see note below); 3 tablespoons of juice
2 tablespoons red wine vinegar
1 garlic clove, peeled and smashed
3 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon sea salt
1/4 teaspoon cracked black pepper

directions
Preheat grill or grill pan over medium-high heat. Lightly brush olive oil onto zucchini slices. Grill 2 minutes per side, oiled side down first. Oil the other side. Once barely tender, remove from heat. Slice down the middle vertically, and then rotate, cutting the slices into 1/2 inch pieces.

While the zucchini is grilling, cut the lime(s) in half. Grill the lime, cut side down, for 1 minute per side. Remove and juice the grilled lime halves. (*I had a very juicy lime, so one lime yielded more than enough juice).

Once you’ve juiced the limes, make the dressing. In a blender, add the lime juice, red wine vinegar, garlic, cumin, sea salt and pepper. Turn the blender on, and stream in olive oil until well combined.

In a large bowl, add the cooked quinoa, raw corn, grilled zucchini, cilantro, salt and pepper. Pour 2/3 of the dressing over the salad and toss gently to combine. Taste, and add the rest of the dressing if needed. Serve immediately, or at room temperature.

Serves 4 as a side.

**Please use organic ingredients wherever possible** 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s