Grilled Asparagus, Corn, and Quinoa Salad


For the quinoa

  • 1/2 cup quinoa rinsed
  • 3/4 cup water

For the dressing

For the salad

  • 1 lbs asparagus (one bunch) ends trimmed
  • 2 ears fresh corn husked
  • 1 bunch scallions
  • 3 cups baby arugula


Quinoa method

  1. In a small pot, combine the quinoa and water.

  2. Bring to a boil, lower heat to lowest setting and place a pot over the lid.

  3. Cook for 20 minutes.

  4. Remove from heat, but leave on the burner to steam for 5 minutes.

  5. Remove lid and fluff with fork. Set aside.

Dressing method

  1. Whisk all the ingredients for the dressing together.

  2. Set aside.

Salad method

  1. Light a grill for high heat.

  2. Grill the asparagus, corn, and scallions turning frequently, for about 2-3 minutes or until lightly charred.

  3. Once cool enough to handle, cut asparagus and scallions into 2-3 inch lengths.

  4. Cut the corn off the cob with a sharp knife.

  5. Serve immediately.