This is the perfect end of summer salad to enjoy on the patio on a warm evening before the days start getting shorter. It’s also loaded with fiber and antioxidants and it makes a satisfying main or side dish.
1/2 cup Quinoa (uncooked)
1 cup Water
1 ear Organic Corn On The Cob (grilled or steamed and kernels removed)
2 Nectarines (pitted and cubed)
1/2 cup Red Onion (finely sliced)
1 Cucumber (diced)
1/2 cup Cilantro (chopped)
1/2 cup Mint Leaves (chopped)
1/2 Lemon (juiced)
2 Garlic Cloves (minced)
2 Tbsp Extra Virgin Olive Oil
1/4 tsp Cumin (ground)
Sea Salt & Black Pepper (to taste)
Place quinoa in a saucepan with water and bring to a boil. Turn down to simmer and cover. Let simmer for 12 minutes. Remove from heat, stir with fork and set aside to cool.
Combine grilled corn, nectarine, red onion, cucumber, cilantro and mint in a large bowl. Add quinoa once cooled.
Prepare dressing by whisking together the lemon juice, garlic, olive oil, sea salt and pepper.
Toss salad gently with dressing and serve. Enjoy!
Add Protein: Grill some organic, pastured chicken breast or grass-fed steak with your corn to serve alongside the salad.
No Nectarines: Used sliced peaches instead.
Short on Time: Replace 1 ear of corn with about 1 cup of frozen or canned corn.