Healthy, Fresh Grilled Corn, Asparagus, and Quinoa Salad
Sweet corn on the cob, tender asparagus, and red bell pepper celebrate simple, fresh flavor. Grilling them adds a smoky char, reminiscent of summer. Plus, red quinoa adds
The Smell of the Grill
My first cooking job, and my first job
Lots of water…and lots of Dino Nuggets. As a teenager in the concession stand, I worked with other 17 yearolds who honed our skills at salting giant pretzels, overloading the nacho cheese sauce, and making the perfect swirled ice cream cone.
Even though my diet has become more plant-based, the smell of that grill will always stay the same.
As much as I loved the buzz of the kitchen, I found myself often preferring the heat of the grill. With hungry customers asking for extra BBQ sauce and little kids crying for snow cones, the grill provided a bit of serenity. I could go outside, feel the sunshine, and sweat it out while flipping burgers, hot dogs, and chicken breasts.
I worked a few summers at Lakeside. In turn, I learned life-long lessons. I learned how to adapt to a team full of mixed personalities. I tried to embrace a “make it happen” mentality of problem-solving. And now, even as a vegan, I can still grill off perfect burgers and chicken breasts.
Grilled Corn, Asparagus, Red Quinoa Salad with Charred Bell Pepper Dressing – Plant-Based, Oil-Free, Gluten-Free Vegan Recipe Plants-Rule
Why You’ll Love this Healthy Salad:
This salad is incredibly versatile. It’s simple enough for a weeknight dinner. But, it’s also elegant enough for entertaining. You can use it for vegan lunches throughout the week. Or, double the recipe for a plant-based side dish you can take to summer parties. This salad is:
- Fresh
- Light
- Easy to make
- Tastes like Summer
Chef Katie’s Healthy Cooking Tips:
Cast-Iron Grill Pan: A cast-iron grill pan makes it easy to cook this recipe indoors. If you don’t have access to a grill, or enjoy grill-flavor year-round, consider this investment. I use mine all of the time, and I love the taste of grilled mushrooms even in the cold of winter!
Extra Dressing: Grill off 2 or more bell peppers and make a double (or triple) batch of the Oil-Free Grilled Bell Pepper Dressing. You can use it on other salads, over pasta, or as a sauce on roasted potatoes.
Once cool enough to handle, peel off the charred skin from the grilled bell pepper 
This charred bell pepper dressing uses two ingredients for a simple, light, oil-free dressing 
Charred Bell Pepper Dressing for Grilled Corn, Asparagus, Red Quinoa Salad – Plant-Based, Oil-Free, Gluten-Free Vegan Recipe Plants-Rule
Stretch this Meal: To stretch this salad to a hearty entree, add some more cooked quinoa or more grilled corn. You can also add frozen peas, baby lima beans, or roasted red potatoes.
Oil-Free: I’m on a mission to get rid of empty calories, like those found in refined oils. This salad skips the oil for Red Wine vinegar. You don’t need the oil in this recipe. There’s plenty of delicious, natural flavor from the beautiful, fresh ingredients!
Grilled Corn, Asparagus, Red Quinoa Salad with Charred Bell Pepper Dressing
Medium| Servings: 4 | Ready In: 30 minutes | Yield: 6 cups salad + 1 cup dressing
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Grilled Corn, Asparagus, and Red Quinoa Salad with Charred Bell Pepper Dressing
Equipment
- Grill or Grill Pan
Ingredients
- ¾ cup red quinoa
- 1 ½ cups water
- 2 ears corn husks removed
- 1 bunch asparagus trimmed
- 1 red bell pepper
- 1 teaspoon red wine vinegar
- 2 tablespoons water
- Salt and pepper to taste
- 4 cups baby kale or other salad greens
Instructions
- Preheat a grill or grill pan over high heat.
- To cook the red quinoa: Combine the red quinoa and water in a small pot. Cover, bring to a boil, and reduce to simmer. Simmer until the quinoa “pops” and is tender, about 12 minutes. Remove the lid and fluff with a fork. Remove from the heat and set aside to cool.
- While the quinoa, cooks, grill your vegetables. Place the corn, asparagus, and bell pepper on the pre-heated grill. Grill until the corn and asparagus are charred, about 10 minutes, rotating every 2-3 minutes. Remove from the grill.
- Grill the bell pepper a bit longer, until very well charred, about 12 minutes, rotating every 2-3 minutes. When the bell pepper is done cooking, place it in a paper bag or a covered container. Let it sit for 5 minutes. This will allow it to steam, making it easier to peel off the charred skin.
- When the asparagus is cool enough to handle, cut it into bite-sized pieces. When the corn is cool enough to handle, cut off the kernels from the cob.
- To make the Oil-Free Grilled Bell Pepper Dressing: When the bell pepper is cool enough to handle, peel off the charred skin. Remove the stem, seeds, and core. Place the bell pepper in a blender. Add the red wine vinegar, 2 tablespoons water, salt and pepper. Puree until smooth.
- To assemble the Grilled Corn, Asparagus, and Red Quinoa Salad with Grilled Bell Pepper Dressing: In a large mixing bowl, combine the cooked quinoa, grilled asparagus, grilled corn kernels, and baby kale. Pour in half of the Oil-Free Grilled Bell Pepper dressing. Toss well to combine. Taste to adjust seasoning.
- Serve with extra Grilled Bell Pepper Dressing.
- Enjoy!
Nutrition Facts
| Nutrition Facts | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| calories 244 | |
| % Daily Value * | |
| Total Fat 4 g | 6 % |
| Saturated Fat 1 g | 4 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 3 mg | 1 % |
| Sodium 125 mg | 5 % |
| Potassium 531 mg | 15 % |
| Total Carbohydrate 47 g | 16 % |
| Dietary Fiber 9 g | 35 % |
| Sugars 10 g | |
| Protein 10 g | 20 % |
| Vitamin A | 41 % |
| Vitamin C | 113 % |
| Calcium | 9 % |
| Iron | 22 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
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Amazing stuff! I’m also creating this sort of yummy and nutritious stuff (recipes) and also have a website with the name “https://susancooksvegan.com/”. I love to give my best to the people who want to be a pro in cooking! Once again great stuff!