Side Dish

corn and quinoa salad with lemony mint dressing is for Side Dish.

corn and quinoa salad with lemony mint dressing takes several minutes to prepare.

corn and quinoa salad with lemony mint dressing takes several minutes to cook.

corn and quinoa salad with lemony mint dressing makes 6 servings.

The ingredients for corn and quinoa salad with lemony mint dressing are:

* 4 ears corn in their husks

* 1 cup quinoa, rinsed well
* 2 cups water
* 1 teaspoon salt

* 4 scallions, white and tender green parts, thinly sliced then chopped
* 1/2 cup fresh mint leaves, cut into thin ribbons then chopped
* 1 tablespoon lemon zest
* 1/4 cup lemon juice
* 2 tablespoons honey
* 1/4 cup light olive oil
* 1/4 teaspoon fresh ground pepper

Here is how you make corn and quinoa salad with lemony mint dressing:

Pull the husks of the corn back, but not off. Remove the silk from each ear of corn and then pull the husks back up. Roast the ears over a hot grill for 5 minutes, turning the ears several times so that they roast evenly. Let the corn cool slightly. Shuck the ears and cut the corn from the cobs with a sharp knife. Put the corn into a LARGE bowl.Combine the quinoa with the water and 1/2 teaspoon salt in a medium saucepan and bring to a boil. Cook for 8 to 10 minutes, until all of the water has been absorbed. Remove from the heat, fluff, and set aside for 5 minutes.Add the scallions and the mint to the roasted corn. Add the quinoa, the remaining 1/2 teaspoon salt, the lemon zest, lemon juice, honey, olive oil, and pepper, and toss well. Cover and allow the salad to marinate for at least 2 hours before serving.COOK'S NOTES * If you don't want to roast the corn on the grill, just stream it and cut it from the cob. * If you have frozen kernel corn on hand, thaw it out and give it a quick saut? in smig of olive oil until it's lightly golden. 2 1/2 to 3 cups corn off the cob should be enough for this salad recipe.Number of Servings: 6Recipe submitted by SparkPeople user CARTONCM.

The nutritional information for corn and quinoa salad with lemony mint dressing is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 276.0

• Total Fat: 11.6 g
• Cholesterol: 0.0 mg
• Sodium: 402.1 mg
• Total Carbs: 40.2 g
• Dietary Fiber: 4.2 g
• Protein: 6.3 g