Grilled Corn, Asparagus, and Red Quinoa Salad with Charred Bell Pepper Dressing
Grilled corn asparagus, and bell peppers come together for this summer-inspired salad. The veggies get tossed with quinoa and kale for a colorful plant-based dish. The bell pepper becomes a quick oil-free dressing. This is simple, straight-from-the-garden flavor!
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.