The unofficial start of summer is this weekend, and you’re going to need some salads to pair with your Memorial Day burgers, dogs and steak! This spicy Grilled Corn and Strawberry Quinoa Salad is a refreshing burst of summer flavors all in one bowl. It pairs wonderfully with grilled meat and is a guaranteed crowd favorite. Not only that – it’s a great change up from your typical salads found at a barbeque. Don’t get me wrong… I love the classics. However, it’s good to switch things up every once in a while.

When it comes to summer sides, they should be simple, full of fresh ingredients, and able to be made in advance to make entertaining easy. Obviously, not every dish can be made in advanced, or all parts of every dish… but I love to do as much as I can ahead of time. It’s summer, life should be easy-breezy!

Once you make the tangy vinaigrette, set aside and start the salad. Mix together the quinoa, sweet grilled corn, strawberries, heirloom tomatoes, fresh basil, mint, cilantro, slices of avocado, pepitas and lots of feta. Top with the vinaigrette and eat the salad as is or serve on a bed of spring mix lettuce. I like it either way, but typically serve it on top of greens. It’s simple, fast, fresh, healthy and the perfect summer salad!

 

 

 

Prep Time

12 mins

Cook Time

12 mins

Total Time

24 mins

Ingredients

1 cup uncooked quinoa

1/3 cup olive oil

3 tablespoons rice vinegar

2 tablespoons soy sauce

1 tablespoon chili paste

1 tablespoon honey

2 teaspoons fresh ginger grated

pepper

4 ears grilled or roasted corn kernels removed

1 cup strawberries chopped 

1 cup fresh basil roughly chopped

1/2 cup fresh mint roughly chopped

1/4 cup fresh cilantro roughly chopped

2 green onions chopped

1 cup cherry tomatoes halved

6-8 ounces feta cheese crumbled

1 avocado sliced

1/2 cup toasted pepitas shelled pumpkin seeds

Spring mix

Instructions

  1. Cook the quinoa according to package directions.
  2. Meanwhile in the bottom of a large salad bowl, whisk together the olive oil, rice vinegar, soy sauce, chili paste, honey, ginger, and pepper.
  3. To the dressing, add the cooked quinoa, corn kernels, strawberries, basil, mint, cilantro, green onions, tomatoes and feta cheese. Gently toss everything together until combined. Top with sliced avocado, toasted pepitas. Serve on a bed of Spring mix or eat by itself.