Blueberry Corn Salad

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Serves 4


  • 1 ½ cups cooked quinoa, any color
  • 3 ears corn, shucked
  • 3 tablespoons olive oil
  • Juice of 1 lime
  • 1½ teaspoon minced garlic from a jar
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1/3 cup chopped red onions (about ½ a red onion)
  • 2 cups baby spinach (or other baby greens)
  • 1 1/2 cup blueberries
  • ¼ cup chopped, fresh basil
  • 2 tablespoons chopped, fresh chives
  • ¼ cup toasted, chopped walnuts


  1. Preheat gas or charcoal grill to medium-high heat.
  2. Place corn straight onto the grill without oil or salt.  Grill, rotating the corn every 2 or 3 minutes until evenly charred and cooked, about 12 minutes total.
  3. Allow the corn to cool enough so that it can be handled. Cut the corn kernels away from the cob.
  4. In a small jar, add the olive oil, lime juice, garlic, salt and pepper. Shake until combined into a dressing.
  5. Place the quinoa, corn, blueberries, red onions, baby greens, basil, chives and walnuts. Toss salad ingredients with the dressing.
  6. Serve chilled or at room temperature.