Summer Quinoa Salad

Updated at: Sun, 07 Jul 2024 22:09:49 GMT

Step 1

Cook quinoa according to package directions. Drain any excess water and allow to cool completely.

Step 2

Remove the husk and silk from the corn cob. Using a gas grill, over medium to high heat, roast for approx 10 - 15 minutes turning regularly. You want some charred bits, for the kernels to turn a bright yellow, and for the kernels to remain plump, don't let it dry out. Once lightly charred and cooked remove feom grill and allow to cool completely before cutting the kernels off of the cob.

Step 3

Cut cucumber into roughly 1/2" chunks. Cucumber can be peeled, or left unpeeled as desired. I peel mine into stripes because I like the way it looks. If you don't have access to an English cucumber a standard cucumber can be used - make sure to remove the seeds to prevent salad from getting wattery.

Step 4

Cut bell pepper and red onion into chunks roughly 1/2" in size.

Step 5

Thoroughly rinse and dry cilantro before mincing into fine bits.

Step 6

Slice the tomatoes into halves.

Step 7

Starting with 1/2 C. of Kraft brand dressing, combine all ingredients into a large bowl, stir well to combine. Taste test, if salad seems dry add more dressing 2 T. at a time.

Step 8

Cover and refrigerate 4 hours or overnight. Quinoa may have absorbed some of the dressing, check to see if more needs to be added before serving. Serve cold. Keeps well in refrigerator for up to 4 days.

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