Serious Eats: Recipes

Cook the Book: Grilled Corn and Quinoa Salad

[Photograph: Tara Donne]

Full of "good for you" protein and fiber with plenty of superfood benefits, quinoa is certainly having a moment. The people of Peru have been hip to the goodness of quinoa since ancient times. If you haven't already jumped on the quinoa bandwagon, this Grilled Corn and Quinoa Salad from Lourdes Castro's Latin Grilling is a great place to start.

The salad begins with mild, quick cooking quinoa, double rinsed to prevent any bitterness. Next up are ears of corn, soaked, grilled in their husks, and then lightly charred to bring out a sweet smokiness. Diced tomatoes, sliced scallions, handfuls of chopped cilantro, and a few squeezes of lime juice are mixed into the quinoa along with the charred corn kernels. Sweet, tart, fresh, and nutty, this one of those great salads that is equally delicious hot, cold, or room temperature, making it ideal picnic take-along material.

As always with our Cook the Book feature, we have five (5) copies of Latin Grilling to give away this week.

Reprinted with permission from Latin Grilling: Recipes to Share, from Argentine Asado to Yucatecan Barbecue and More by Lourdes Castro, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.

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