Lentil & Quinoa Salad with BBQ Corn – Lentils.org

Lentil & Quinoa Salad with BBQ Corn

  By lentilsorg  ,     

September 24, 2015

.0 0
  • Prep: 10 Minutes
  • Cook: 25 Minutes

  • 10 Minutes

    25 Minutes

    35 Minutes

  • Yields: 6
Full-screen

Directions

  1. Preheat your grill to 400°F.
  2. To prepare corn, gently pull back husks and remove inside silk. Place husks back around corn. Soak cobs of corn in lightly salted water for 10 minutes, this will help to keep kernels juicy when grilling. After 10 minutes, shake off excess water and place corn on grill. Cook with BBQ lid down for 15 - 20 minutes, turning every 5 minutes. Husks should be charred and the kernels tender.
  3. Remove from grill and set aside to cool. Once cooled enough to handle, remove husks from corn and cut off kernels. Toss kernels with the quinoa, lentils, peppers, and onion.
  4. In a small bowl, whisk jalapeno pepper, lime juice and zest, honey, cilantro, canola oil, salt, and pepper together and toss with corn and lentil mixtures.
  5. Adjust seasoning as needed and serve.

Ingredients

2 - 3 cobs cobs of corn, husks on

1½ cups cooked quinoa

1 cup cooked green lentils

1 cup finely chopped red bell pepper

2 green onions, thinly sliced

1 Tbsp minced jalapeno pepper

5 Tbsp lime juice

1 Tbsp lime zest

2 Tbsp honey

3 Tbsp chopped fresh cilantro

2 Tbsp canola oil

½ tsp salt

¼ tsp ground black pepper

close full screen
00:00