Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups corn niblets (fresh or frozen) Note 2 (about 2 large ears of corn)
  • 1 cup chopped tomatoes (1/2 lb/225 g tomatoes)
  • 2 tablespoon chopped green onion (1 large or 2 small)
  • 1/2 avocado, diced
  • 2 tablespoon chopped fresh basil leaves
  • 2 tablespoon chopped fresh cilantro (or parsley)
  • optional add-ins: queso fresco cheese, tofu, black beans, chili flakes,
  • 1/2 cup dry quinoa
  • 3/4 cup water
  • 1/4 teaspoon salt
  • 1 clove garlic minced (1 tsp)
  • 2 tablespoon white balsamic vinegar (or white wine vinegar or lemon juice)
  • 3 tablespoon olive oil
  • 1/4 teaspoon each, salt and pepper

Instruction

  • HEAT GRILL TO MEDIUM HIGH (if using for corn Note 2)
  • MAKE QUINOA (if using): Rinse quinoa in a mesh strainer. Place in small pot with 3/4 cups water and 1/4 teaspoon salt. Bring to a boil, then lower heat to simmer. Cover and cook 15 minutes. Turn off heat and let it sit for 5 minutes. Fluff with a fork. and let the quinoa cool a bit. 
  • GRILL CORN (Note 2 for options): Place cobs directly on grill. Grill for 8-10 minutes, turning every few minutes to get char marks on kernels. No need for them all to be brown. To slice off kernels, stand corn up tall in a bowl, slice down with a knife close to the cob. Do this all the way around the cob. It's easiest when it's cooked. Here's a video on how to cut corn off the cob.
  • MAKE DRESSING/VINAIGRETTE: Whisk all ingredients together in a small measuring cup or bowl. Taste and adjust to your liking - more vinegar, salt etc. Add 1/4 tsp chili flakes for heat if desired.
  • ASSEMBLE SALAD: Place all salad ingredients in a serving bowl. If using quinoa, add all of vinaigrette dressing. If not using quinoa, use 1 -1 1/2 tbsp. Toss together. Make sure to taste and adjust the flavors as you like them. Chill or sit on counter for an hour to blend flavors if you have time. Note 3. Taste and adjust flavors again if needed.