Roasted Corn and Quinoa Salad with Feta
Ever feel like you get into a kind of cooking/food prep/meal idea rut?
I sure do.
It can be hard/frustrating/exhausting coming up with healthy and quick meals the whole family will enjoy, day in and day out.
(To note, we were just away. I highly recommend, if possible, you take any sort of vacation where you don’t have to cook for at least a few days. It’s such a lovely and much needed break from it.)
But, back to reality we are….and back to daily cooking we go.
I don’t love it but I have accepted it must be done.
And it is for this reason that I love getting and sharing recipes that are healthy, simple to make and delicious.
Case in point: this one for Roasted Corn and Quinoa Salad with Feta. It’s adapted from a Jamie Olive dish so can’t go wrong there!
I have to say this is one of my fave salad recipes from my last cooking demo at the The Wincey Mills in Paris.
It was a crowd fave too.
People, most literally, ate it up 🙂
This Roasted Corn and Quinoa Salad with Feta has been a staple lately.
And really, what’s not to love:
- it’s simple and delicious (‘course!)
- it delivers a healthy nutritional punch
- And it’s packed with protein, fibre and healthy fats
And roasted corn is a must in the month of August in Ontario: it’s sweet, local and taste just like summer.
I’m now into toppings for roasted corn – like this one topped with some olive oil, turmeric, cumin, salt, cilantro and fresh lime juice.
This salad is great to throw together if you happen to make too much corn.
Hope you love the salad as much as I do!
- 1 cup quinoa (will yield approx 3 cups cooked)
- 2 large mango
- 1 large avocado
- 1.5 cups mixed colour cherry tomatoes
- 2 cobs of corn (or frozen, thawed corn)
- 1 cup edameme
- 3/4 cup feta
- Cilantro or mint to taste
- 2 Limes
- For best results, rinse quinoa before cooking.
- Then combine 1 cup (rinsed) quinoa with 2 cups water in a medium saucepan. Bring to a boil. Cover, reduce heat to low, and simmer until quinoa is tender, about 15 minutes. You'll see the little white, grainy part come away from the main seed.)
- Drain quinoa well with a fine mesh strainer. Let cool.
- Meanwhile, BBQ corn by placing hulled cob on hot BBQ grill. Turn often to ensure complete. Cool and remove corn from cob with a knife.
- Combined chopped mango, avocado, cherry tomatoes, BBQ'd corn, edamame, feta and cilantro. Top with a drizzle of olive oil if desired and juice of 2 limes. Serve immediately.
- No local, fresh corn? You can use frozen or rinsed and drained canned corn too.