In-season corn and heirloom tomatoes add color and flavor to this filling side

Quinoa on its own is kind of blah.  This dish is flavored with orange juice, garlic, and spicy, roasted salsa for kick, along with fresh summer corn and tomatoes for color and sweetness.

This dish was originally eaten before I could take a proper picture of the finished product.  It was so good, I made it again a week later and took the opportunity to add the picture above to this post.   For the recipe, just scroll on down.  Happy eating!

 

Garden-fresh tomatoes have the best flavor.  If you don’t have access to any, you can use a container of cherry tomatoes or a can or two of drained and chopped roasted tomatoes from the grocery store.

 

Roast corn directly on the grill over a medium flame.  There is no need for oil or water.  Simply rotate the cobs every couple of minutes until done.

 

Let the corn cool enough to handle it without burning  yourself.  Holding corn on it’s side, carefully slice the corn niblets from the cob.  Here is a great demonstration from food52 showing how to dekernel corn safely.

 

 

Place all of the ingredients, including liquids, in a large mixing bowl and stir until well-combined.  Voila!  Note: in the picture above, I included roasted chunks of zucchini – you could also add red peppers or any other summer vegetable that you want to grill and add to the mix.

Fresh Roasted Corn Quinoa Salad Recipe (gluten-free, dairy-free)

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A lively and filling salad that highlights summer corn on the cob and tomatoes.  It is also a great way to use zucchini – for this option, cut zucchini into 1/2″ chunks, toss with some olive oil, and place in a grill basket in the BBQ while you are roasting your corn.  Add it to the quinoa along with the corn and tomatoes.

• ¾ cups dry quinoa
• 2 cups broth or water
• 3 ears of corn
• 1 container cherry tomatoes, slice tomatoes in half
• 4 green onions, diced
• 1 can black beans, drained and rinsed
• 1 handful cilantro
• ½ cup olive oil
• ½ cup orange juice
• 1 clove garlic, minced
• ½ cup salsa, roasted variety is best
• 1 teaspoon salt

1. Bring 2 cups broth to a boil, add quinoa, cover, and reduce to a simmer (medium-low heat) until all liquid is absorbed and quinoa is fluffy.  This will take about 7-10 minutes.  When done, set aside to cool.
2. While quinoa cooks, shuck corn ears and place directly on a barbecue grill over a medium flame.  Rotate every 2 minutes or so until all sides have a nice roasted appearance.  When the corn is done, set aside to cool until you can handle it.
3. Meanwhile, place prepared cherry tomatoes, green onions, black beans and cilantro in a large mixing bowl.
4. Lay one cooled ear of corn down on a cutting board and slice the corn niblets from the core.  Do this by holding the ear in place with one hand while carefully running your knife down the side of the ear with your other hand.  Rotate the ear onto the flat side and slice again, repeating this process until all niblets have been removed from each of the three ears.  Add the niblets to the other vegetables.
5. In a small mixing bowl, whisk together the olive oil, orange juice, garlic, salsa and salt.
6. Add quinoa and liquid mixture to the bowl of vegetables.  Stir until well combined.
7. Can be served immediately or chilled until ready to be served.  Tastes better on day 2 when the flavors have had a chance to settle in.

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