I wanted to make mac and cheese last night. I wanted to make comfort food. But it’s healthy summer salad pile time. Despite the constant rain and general gloominess that Chicago keeps hitting us with, we will not give in. We will grill corn. We will grill peppers. We will consume cilantro, jalapenos and summery goodness. That’s what this recipe is… filled with fresh produce, healthy quinoa, and grill marks… and tons of flavor.
Inspired by HalfBakedHarvest
1 cup uncooked quinoa, rinsed (I buy pre-rinsed #lazy)
5 ears corn, husks removed
1 tablespoon olive oil
1 tablespoon butter
0.25 cup fresh cilantro, chopped
0.5 teaspoon cumin
1 teaspoon chile powder
0.5 teaspoon salt/pep
2 red bell peppers
4 green onions, chopped
1 cup cherry tomatoes, sliced in half
0.25 cup fresh basil, chopped
0.5 cup cojita cheese (can sub feta), crumbled
Prepare the quinoa according to the instructions on the packaging.
Preheat the grill to the highest setting. Brush the corn with olive oil, salt and pep. Wrap the corn in one layer of aluminum foil. Grill for 20 minutes rotating every 5 minutes during grilling. Grill the red and jalapeno peppers on grill lightly on all sides. Once cool enough to handle remove the aluminum foil from the corn and brush with butter.
Combine 2 tablespoons cilantro, cumin, chile powder, salt and pep. Sprinkle half this seasoning on corn. Then slice corn off the cobb and place in large bowl. Sliced red peppers into strips and finely chop jalapeno peppers (removing seeds). Add to bowl.
Add quinoa, remaining seasoning, remaining cilantro, basil, green onions, tomatoes, and a little drizzle of olive oil to taste. Taste for seasoning. Add cotija cheese and serve warm or at room temperature.