Such a tasty vegan salad that is as delicious as it is nutritious! It is very simple to make but it requires some assembling-still, it is so worth it! The combination of my Simply Quinoa with a hint of turmeric (click here for recipe), sautéed kale and grilled corn is absolutely wonderful together and the fresh mint just gives it the perfect final touch!
Quinoa Corn & Kale Salad
Author: Catherine Katz
Serves: 6
Ingredients
- 2 cups Simply Quinoa (see recipe)
- 4 cups fresh chopped kale,rinsed & drained
- 3 fresh ears of corn (husked)
- 2 Tbsp canola oil
- ½ cup fresh mint, coarsely chopped
- Fresh ground pepper to taste
- Dressing:
- ¼ cup extra-virgin olive oil
- ½ red onion, finely diced
- Juice of 1 lemon
- ¼ tsp sea salt
Instructions
- Preheat oven to 375
- Place a non-stick grill pan on the stove on high heat an drizzle with 1Tbsp of the canola oil.
- Place the ears of corn on the hot grill pan and grill them for 8-10 minutes, turning each over every couple minutes so they are a little browned.
- Place the grilled corn on a baking sheet and roast in a preheated oven for 10-12 more minutes.
- Let it cool.
- When the corn is cool, using a sharp knife, cut the kernels right onto the baking sheet and set aside.
- Meanwhile, heat the remaining 1 Tbsp of canola oil in a skillet and sauté the kale, uncovered for 8-10 minutes, until soft and set aside.
- When ready to assemble, place all the dressing ingredients in a medium serving bowl and whisk together to blend well.
- Add 2 cups of “Simply Quinoa”, grilled corn kernels and sautéed kale on top of the dressing and gently toss so that it is thoroughly mixed in.
- Add the fresh mint, toss again and refrigerate until ready to serve.
John Breeden says
July 5, 2018 at 12:51 amMy son, for the first time ever, asked me to make him something containing kale. My first stop was cuisinicity because I was serious about optimizing the opportunity.And He likes It!
Thank You