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Charred Corn & Quinoa Salad | Chef & Shower Recipes

Charred Corn & Quinoa Salad

25 Total Minutes    4 Servings

Quick, Easy and Delicious–serve with chips or as a yummy side with dinner. Grilling the corn gives this dish a strong earthy flavor that begs to be eaten!


1 cup cooked quinoa
3 ears corn
1 red pepper
1 yellow pepper
1 cup cherry tomatoes
1 15-oz. can black beans, drained and rinsed
1 jalapeño, seeded and finely chopped
juice of 1 lime
1/4 cup cilantro, finely chopped
5 ounces queso fresco
1 avocado, sliced
salt and pepper to taste


  1. Grill corn, red pepper, yellow pepper and cherry tomatoes on a grill heated to high heat until they start to char. Remove from grill and set aside to cool. Once cool, remove kernels from cob, dice peppers and cut tomatoes in half.
  2. This can also be done on the stovetop. Before cooking, remove the corn kernels from the cob, slice the peppers and cut the cherry tomatoes in half. Add a bit of oil to a skillet and turn to high heat. Add veggies and sauté until they start to blister. Remove from heat and set aside until cool.
  3. Add cooked quinoa, blistered veggies, black beans and jalapeño to a medium bowl and stir to combine. Add the juice of 1 lime, chopped cilantro and salt, and pepper to taste.
  4. Top with queso fresco and avocado and serve!
Chef & Shower
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