Weight-loss
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Recipes
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2
min read
Grilled Corn Nectarine Quinoa Salad
The quinoa in this salad makes it a balanced and filling option. Simply serve with your protein of choice.
Written by
Reviewed by
Sanchia Parker
Accredited Practising Dietitian and Nutritionist
Disclaimer
4 servings • 30 minutes
Ingredients
- 1/2 cup Quinoa (uncooked)
- 1 cup Water
- 2 ears Corn on the cob (grilled or steamed and kernels removed)
- 2 Nectarine (pitted and cubed)
- 1/2 cup Red Onion (finely sliced)
- 1/2 Cucumber (diced)
- 1/2 cup Coriander (leaves picked and chopped)
- 1/2 cup Mint Leaves (leaves picked and chopped)
- 1/2 Lemon (juiced)
- 2 Garlic Cloves (minced)
- 2 tbsp Extra Virgin Olive Oil
- Salt & Black Pepper (to taste)
Directions
- Place quinoa in a saucepan with water and bring to a boil. Turn down to simmer and cover. Let simmer for 12 minutes. Remove from heat, stir with fork and set aside to cool.
- Combine grilled corn, nectarine, red onion, cucumber, coriander and mint in a large bowl. Add quinoa once cooled.
- Prepare dressing by combining lemon juice, garlic, olive oil, salt and pepper.
- Drizzle salad with desired amount of dressing and serve. Enjoy!
Notes
Serving Suggestion: Serve with grilled chicken breast, salmon or haloumi.
No nectarines: Used sliced peaches or plums instead.
Short on time: Replace 1 ear of corn with about 1 cup of frozen or canned corn.
References
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Sanchia Parker
Accredited Practising Dietitian and Nutritionist
Sanchia is an Accredited Practising Dietitian and Nutritionist based on the Gold Coast. Sanchia has more than 10 years of experience working as a dietitian, with much of her experience in diabetes, weight management and behaviour change. She has also worked in private practice and in corporate health, working one-on-one with individuals and delivering group education.
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