It doesn't matter if you're hosting a cookout or a sit-down meal: Nothing is more valuable than a make-ahead dish. One less thing to do once guests arrive means one less thing to worry about. Unfortunately, few recipes are as good after sitting around for a while as they are when made à la minute. This quinoa salad, though, gets even better with time.
We devised this recipe with a summer barbecue in mind, packing it with ingredients--like charred corn and bell peppers--that perfectly complement grilled foods. For some extra smoke, BUSH'S® Brown Sugar Hickory Baked Beans do the trick, and bright red onions, scallions, and cilantro add freshness, which your guests will appreciate after devouring saucy ribs and juicy brisket.
We suggest you put together this salad the night before your big event. Let it sit overnight in your fridge, so the quinoa absorbs all that flavor. When you're running around putting the finishing touches on everything else, you'll be glad this is ready to go.
Quinoa Salad With BUSH'S® Brown Sugar Hickory Baked Beans
Active Time: 20 minutes
Total Time: 40 minutes
Yield: Serves 6
1 1/2 cups (260g) quinoa
3 cups (720ml) water
2 ears yellow corn, shucked
1 red bell pepper
1 orange bell pepper
1 (16-ounce) can BUSH'S® Brown Sugar Hickory Baked Beans
1/2 cup finely chopped red onion
1/3 cup finely chopped fresh cilantro
1/3 cup finely sliced scallions
Kosher salt and freshly ground black pepper
1. Place quinoa and water in a medium saucepan. Bring to a boil over medium-high heat and stir. Reduce heat to low, cover, and cook for 7 minutes. Remove from heat and let rest until water is absorbed, about 5 minutes longer. Transfer quinoa to a fine-mesh strainer and rinse under cold water until thoroughly chilled. Let drain for 10 minutes.
2. Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, ignite the burners on a gas grill to high heat, cover, and preheat for 10 minutes. Clean and oil grilling grate. Place corn and peppers on grill. Grill corn, turning occasionally, until lightly charred on all sides, about 10 minutes. Grill peppers, turning occasionally, until lightly charred and crisp-tender, about 5 minutes. Transfer corn and peppers to a cutting board and let rest until cool enough to handle. Cut kernels from cobs and cut peppers into medium dice.
3. Transfer quinoa to a large bowl along with corn, peppers, beans, red onion, cilantro, and scallions. Toss to combine and season with salt and pepper to taste. Transfer salad to a serving dish and serve immediately.