Blueberry Corn Salad
1 ½ cups
cooked quinoa, any color
ears corn, shucked
minced garlic from a jar
chopped red onions (about
a red onion)
baby spinach (or other baby greens)
1 1/2 cup
chopped, fresh basil
chopped, fresh chives
toasted, chopped walnuts
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Preheat gas or charcoal grill to medium-high heat.
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.
Allow the corn to cool enough so that it can be handled. Cut the corn kernels away from the cob.
In a small jar, add the olive oil, lime juice, garlic, salt and pepper. Shake until combined into a dressing.
Place the quinoa, corn, blueberries, red onions, baby greens, basil, chives and walnuts. Toss salad ingredients with the dressing.
Serve chilled or at room temperature.
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