Authentic home cooking from France, with US measurements.

Originally published on Cookpad France as Salade de quinoa et maïs aux légumes grillés

Quinoa and Corn Salad with Grilled Vegetables

Name: Quinoa and Corn Salad with Grilled Vegetables
Yield: 4 servings
Cuisine: American
Ingredients: For the grilled vegetables:; 7 oz cherry tomatoes; 1 zucchini; 1 bell pepper; 1 red onion; 1 clove garlic; 2 tablespoons olive oil; Salt/pepper; For the salad:; 3/4 cup quinoa (about 150 grams); 1 cup canned sweet corn (about 140 grams); 1 shallot; Juice of 1/2 lemon; 1 tablespoon balsamic vinegar; Chopped green onion; Chopped parsley; Salt/pepper; 14 oz cooked shrimp for a complete meal

Kim_Cooking @lesplaisirs_2_kim

Without shrimp, it's perfect as a side for a barbecue, or with shrimp for a complete meal, ideal for a picnic...

Kim_Cooking @lesplaisirs_2_kim

Without shrimp, it's perfect as a side for a barbecue, or with shrimp for a complete meal, ideal for a picnic...

Saved

Ingredients

4 servings

For the grilled vegetables:
7 ozcherry tomatoes
1zucchini
1bell pepper
1red onion
1 clovegarlic
2 tablespoonsolive oil
Salt/pepper
For the salad:
3/4 cupquinoa (about 150 grams)
1 cupcanned sweet corn (about 140 grams)
1shallot
Juice of 1/2 lemon
1 tablespoonbalsamic vinegar
Chopped green onion
Chopped parsley
Salt/pepper
14 ozcooked shrimp for a complete meal

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Steps

1

Cut the vegetables into cubes, add the crushed garlic, olive oil, salt, and pepper, mix and cook in the oven or air fryer at 400°F for about 20 to 30 minutes.
2

Meanwhile, cook the quinoa in salted water for 20 to 30 minutes, then drain it in a colander, mix it with the grilled vegetables, and let it cool.
3

In a large bowl, mix the quinoa and grilled vegetables with corn, chopped fresh herbs, lemon juice, balsamic vinegar, adjust the seasoning with salt and pepper, and refrigerate before serving. Serve without shrimp as a side for barbecues, or with shrimp for a complete meal.