Juicy sweet corn, plump heirloom cherry tomatoes, purple bell peppers, and fresh herbs. It’s my favorite time of the year when all the produce stands at the farmer’s market, and at the co-op, are overflowing with colorful vegetables.
I even picked up a new herb this year from our Local Roots Co-op. Lime basil! Have you tried it before? The citrus aroma of the herb is amazing.
I couldn’t get lime off my mind when when I was looking over my bounty, trying to decide what to cook. Lime Basil. Lime juice. Our new Sriracha-Lime Sea Salt.
Lime always inspires me to put a tropical twist on my dishes. So I cooked up some fluffy, toasty quinoa, and used coconut milk to dress it with a creamy, sweet flavor.
The rest of the dish came from my goodies on my kitchen counter to create this vibrant, seasonal Charred Corn & Tomato Quinoa Salad.
One of the keys to making this Charred Corn & Tomato Quinoa Salad extra tasty is to create contrasting flavors and textures by grilling (or pan frying) the sweet corn and bell pepper until nicely charred, and combining it with very fresh cherry tomatoes and herbs.
Toss all the vegetables and herbs with the coconut infused quinoa, and add in a few squeezes of lime juice and pinches of our Sriracha-Lime Sea Salt. The spicy & tangy citrus pairing of the Sriracha-lime sea salt really elevates the flavor of the dish.
Then relax, sit down at the table, and enjoy each sweet, summery bite of this Charred Corn & Tomato Quinoa Salad!
Charred Sweet Corn & Tomato Quinoa Salad with Sriracha-Lime Sea Salt
by Season with Spice
Serves 2-4
Ingredients:
1 cup quinoa*
4-5 tbsp light coconut milk
2 ears of sweet corn – husks removed
1 bell pepper – diced (fresh or lightly charred)
1 lb cherry tomatoes – halved
Fresh herbs such as basil (try lime-basil) and cilantro – torn into bite-sized pieces
Sprinkles of Season with Spice’s Sriracha-Lime Sea Salt
Lime wedges, to garnish
Method:
1. Prepare the quinoa – see instructions below.
2. Preheat the grill on medium-high. Brush the corn with oil, and place on the grill. Grill the corn on all sides until nicely charred – rotating them a few times as you grill. At the same time, place the bell pepper on the grill. Lightly char the pepper on all sides. Remove the corn and bell pepper from the grill and allow to cool. Slice the kernels off the cob, and dice the bell pepper.
3. Place the cooked quinoa in a large bowl and drizzle in coconut milk. Toss gently to combine. Taste and add in more coconut milk if you prefer.
4. Add in 3/4 of the charred sweet corn, cherry tomatoes, bell peppers, and fresh herbs, as well as a squeeze of lime juice and a few pinches of Sriracha-Lime Sea Salt. Toss to combine. Top with the rest of the vegetables, and garnish with lime wedges. Sprinkle in more Sriracha Lime Sea Salt, if desired.
How to cook quinoa:
1. Rinse quinoa in cold water thoroughly before cooking. This helps to remove any remnants of the natural coating around the seeds called saporin, which can make the quinoa taste slightly bitter. Drain well in a fine sieve.
2. Combine 1 part quinoa with 2 parts water or broth in a saucepan. Add in a few pinches of salt. Bring it to a boil. Cover, reduce heat to low, and simmer until quinoa is tender – about 15-18 minutes.
3. When it’s done, fluff the quinoa gently with a fork. (If there’s any remaining liquid, just continue simmering over low heat for another 2-3 minutes, or until all the water has been absorbed). Let cool while preparing the other vegetables. You can also chill the quinoa in the refrigerator.
by Season with Spice
Serves 2-4
Ingredients:
1 cup quinoa*
4-5 tbsp light coconut milk
2 ears of sweet corn – husks removed
1 bell pepper – diced (fresh or lightly charred)
1 lb cherry tomatoes – halved
Fresh herbs such as basil (try lime-basil) and cilantro – torn into bite-sized pieces
Sprinkles of Season with Spice’s Sriracha-Lime Sea Salt
Lime wedges, to garnish
Method:
1. Prepare the quinoa – see instructions below.
2. Preheat the grill on medium-high. Brush the corn with oil, and place on the grill. Grill the corn on all sides until nicely charred – rotating them a few times as you grill. At the same time, place the bell pepper on the grill. Lightly char the pepper on all sides. Remove the corn and bell pepper from the grill and allow to cool. Slice the kernels off the cob, and dice the bell pepper.
3. Place the cooked quinoa in a large bowl and drizzle in coconut milk. Toss gently to combine. Taste and add in more coconut milk if you prefer.
4. Add in 3/4 of the charred sweet corn, cherry tomatoes, bell peppers, and fresh herbs, as well as a squeeze of lime juice and a few pinches of Sriracha-Lime Sea Salt. Toss to combine. Top with the rest of the vegetables, and garnish with lime wedges. Sprinkle in more Sriracha Lime Sea Salt, if desired.
How to cook quinoa:
1. Rinse quinoa in cold water thoroughly before cooking. This helps to remove any remnants of the natural coating around the seeds called saporin, which can make the quinoa taste slightly bitter. Drain well in a fine sieve.
2. Combine 1 part quinoa with 2 parts water or broth in a saucepan. Add in a few pinches of salt. Bring it to a boil. Cover, reduce heat to low, and simmer until quinoa is tender – about 15-18 minutes.
3. When it’s done, fluff the quinoa gently with a fork. (If there’s any remaining liquid, just continue simmering over low heat for another 2-3 minutes, or until all the water has been absorbed). Let cool while preparing the other vegetables. You can also chill the quinoa in the refrigerator.
