Simple Gluten Free Kitchen

Quinoa Salad with Beans, Roasted Corn and Vegetables

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Now that summer is winding down and fall is just around the corner. I realized I haven’t  done eating and cooking all that summer has to offer. After few showers this week, when the weekend turned out nice and  warm, I decided to get outside and do some roasting.

 

 

In India, when the first rain comes after scorching heat “bhuna bhutta” (roasted corn over coals) was among my favorite thing to eat. Things haven’t changed, I still love to eat it, but now I roast it on a gas or electric grill. It does not taste the same but isn’t bad either, rubbed with  lemon wedge that has been dipped in a mix of salt and black pepper. Today, I  grilled some corn on the cob and  used it  in a quinoa salad.

 

 

Quinoa is a versatile grain that has replaced pasta and rice in my daily meal and I have learnt to mix it with other vegetables and beans for a heartier side or a main course or a lunch to go. Besides  roasted corn, I  picked zucchini , beans, avocado, herbs to add plenty of fiber and summer flavor in quinoa salad. Then I just tossed everything in the balsamic vinaigrette.

 

 

 

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Quinoa Salad with Beans, Roasted Corn and Vegetables

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: 4-5

This high fiber quinoa salad is a perfect complement to any main course, especially summer barbecue.

Ingredients

    Salad
  • 3 cups quinoa, cooked ( I used 2 cups white and 1 cup mix colored quinoa)
  • 2 large corn on the cobs (to make 1.5 cup roasted corn kernels)
  • 1 can mixed beans, rinsed
  • 2x5" zucchini, sliced 1 cm thick
  • 1 yellow pepper, quartered lengthwise
  • 1 cup grape tomatoes, quartered
  • 1 avocado, diced
  • 1/2 cup (heaped) chopped parsley, mint and thyme
  • 1 green chilli
    • Dressing
  • 3 tbsp white balsamic vinegar
  • 3 tbsp olive oil
  • salt and black pepper to taste

Instructions

  1. Heat up your grill. Husk corn on the cobs, making sure you remove all the silk. Throw the cob onto the grill and turn as each side chars blackish brown. Let it cool and slice off the kernels.
  2. Grill zucchini and yellow pepper until tender and lightly charred. Allow to cool slightly and roughly dice yellow pepper and zucchini slices into halves.
  3. In a small bowl blend together the dressing ingredients.
  4. Place quinoa, roasted corn kernels, beans and all other vegetables in a salad bowl, and toss together with dressing, chopped herbs and green chilli.
  5. Season to taste with salt and black pepper.
  6. Serve.

Notes

To get 3 cups cooked quinoa you will need to cook 3/4 cup quinoa with enough water following the directions here.

In the absence of a gas or electric grill you can roast the corn and vegetables in a ridged pan or broil in oven.

https://www.simpleglutenfreekitchen.com/2013/09/quinoa-salad.html

 

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Reader Interactions

Comments

  1. Don’t know if I have shared with you before that I have never ever cooked quinoa. Basically we are all about rice and noodles but its about time. I am curious about the taste and certainly a combo of vegetables with it can light up our palates. Let me buy it first and try out. I see that you added balsamic vinegar inside, something new for me.

    Reply

    • I love rice, but now I have added more variety of grains to my diet. Quinoa tastes wonderful and in texture, perhaps it is more similar to couscous. I like light dressing for quinoa and balsamic is the best.

      Reply

  2. I’m with you on this. I love all the ingredients in your salad and I really love quinoa for how it fills me up without weighing me down. The charred corn looks delicious! I’ve been making a ton of grain salads this summer and want to keep doing it. I discovered wheat berries recently and just love it for that serious chewiness. For the most part, I rotate these grains and pop in plenty of veggies.

    Reply

  3. Bhuna bhutta is my favourite! It was also the only thing my parents would let me eat in India when we went on holiday, they figured it to be the safest street food.
    I had quinoa salad tonight for dinner, no corn though. I am loving corn in salads lately.
    The quinoa salad looks fabulous! Loving the roasted vegetables.

    Nazneen

    Reply

  6. Nice refreshing salad for a warm day. I like the texture of quinoa and corn in a dish. I have tasted some hardy corn that is totally different from the sweet corn we buy here. Corn roasted on a charcoal grill used to be our favourite street food in Kenya. Love that aroma!

    Reply

    • I agree to both, this being a refreshing salad and the hardy corn that we both have tasted. I love charred corn and can eat one everyday.

      Reply

  7. Yes, bhuna bhutta is among the favourite street food in India and I miss it. I am yet to try out quinoa though I have saved a few recipes to experiment. This one will be at the top of my list. Healthy and filled with vegatable goodness. I love that you have added roasted corn to it!

    Reply

    • As monsoon comes so are the bhutta carts on the streets of India. Its my favorite and I miss too. I hope you will try quinoa soon and love it.

      Reply

  10. It’s been years since I had grilled corn though steamed fresh corn is a good alternative , nothing can beat the flavor of corn grilled over charcoal . It’s still very hot in this side of the world and I guess it’ll last until October *sigh* Hey , more homemade ice cream , right ?! 😀 Your salad look hearty , healthy and just delicious , nevermind that I haven’t even seen quinoa yet 😉

    Reply

  11. I havenot tried Quinoa yet, but I am willing to give it a try. Grilled corn is my favorite thing of summer, period. Love the look of this salad with hearty ingredients. Have a good day ,Neetu!

    Reply

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