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Tania Ortiz

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Recipe of Quinoa and Corn Salad on the grill
Recipe

Quinoa and Corn Salad on the grill

50 mins
Low
75
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This salad is highly nutritious, as it is a source of protein, iron and fiber; It also tastes delicious. It is an excellent option for a barbecue and can be served as a salad or side dish to accompany other dishes.
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Ingredients

8 portions
  • corn kernels, of five ears of corn
  • 4 spring onions, (chives) with roots and tips cut out
  • 2 cups quinoa, previously rinsed
  • 3 1/4 cups Water, with salt
  • 4 tomatoes, without seed, chopped in cubes
  • 1 cup fresh coriander, finely chopped
  • 3 lemons
  • 2 tablespoons olive oil
  • pending

Preparation

Soak the corn in a pot or container large enough to submerge all the corn. Remove from water after 20 minutes and shake to remove excess water.
Heat the grill and close the lid, wait 15 minutes before lowering the heat to medium-high. Another alternative would be to toast the corn in the oven.
Place the corn on the grill, close the lid and roast the corn for 5 minutes, turn and cook another 5 minutes with the lid closed, remove the corn on the heat and let them rest for a few minutes.
Remove the corn leaves from top to bottom leaving the beans exposed, without loosening them completely.
Increase the temperature of the fire to high and place a sheet of aluminum foil on one side of the hot grill and place the corn with the shells on the aluminum, leaving the grains on the grill, in this way you avoid that the shells burn, close Cover the grill and let cook for 5 minutes on each side or until the beans look toasted or browned.
Add the onions and let cook for approximately 8 minutes. Remove the corn and onions from the grill and set aside.
Put the quinoa in water and salt to taste in a saucepan. Once it has boiled, place the lid and lower the heat to slow. Cook for 15 minutes, remove the lid and check that the quinoa is ready and that the water has been absorbed in its entirety, if not, continue cooking for a few more minutes. Transfer the quinoa to a large container and allow to cool to room temperature. Quinoa should always be rinsed well with cold water before cooking to avoid having a bitter taste.
Mix, garnish the salad and serve. Flare the corn, slice the onions and add them to the quinoa. Mix the chopped tomatoes and cilantro and sprinkle with the juice of the lemons and olive oil. Pour over the salad and season with salt and pepper to taste.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Raquel Margarita Ramirez Sanchez
20/07/2015 00:02:21
deliciosa me encanta

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