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.

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