Blueberry Cherry Corn Salad Jars
Sweet, savoury and fiery all at once.
- ¾ cup quinoa
- 2 corn cobs
- ¼ cup olive oil or camelina oil, plus extra
- 2 Tbsp. red wine vinegar
- 1 small jalapeno pepper, seeded and minced
- ½ tsp. ground cumin
- ¼ tsp. salt, plus extra
- ¼ black pepper
- 1 medium cucumber, chopped
- 1 cup pitted cherries, halved
- 1 cup blueberries
- 2 green onions, thinly sliced
- 2 oz. goat cheese, crumbled
- ¼ cup chopped cilantro
- ¼ cup hemp hearts
In medium saucepan, place quinoa, 1 ½ cups water and a couple pinches of salt. Bring to a boil, reduce heat and simmer, covered, until water is absorbed and quinoa is tender, about 12 minutes. Set aside, covered, or 5 minutes and then fluff with a fork.
Preheat grill to medium. Remove husks from corn cobs and brush kernels with a little oil. Place corn on grill and heat until kernels are tender and darkened in a few places, turning cobs a few times. Once cool enough to handle, upend corn and slice off kernels into a small bowl.
In another small bowl, whisk together oil, red wine vinegar, jalapeno, cumin, salt and pepper. Divide dressing among 4 large wide-mouth jars. Layer in corn, cucumber, quinoa, cherries, blueberries, green onion, goat cheese, cilantro and hemp hearts, in that order. Seal and store for up to 4 days.
Each serving contains 14g of protein.
