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Cook the Book: Grilled Corn and Quinoa Salad

Caroline Russock
  • minutes
  • Serves 8

INGREDIENTS

1 cup

Cilantro, lightly packed stems leaves and tender

5

ears Corn

4

Green onions

3

Limes (about 1/4 cup), Juice of

4

Plum tomatoes

2 cups

Quinoa

1

Black pepper

1

Salt

2 tbsp

Olive oil

3 1/4 cups

Water