• Stephanie Wharton

Grilled Corn, Nectarine and Quinoa Salad

By Stephanie Wharton

Throwing stone fruit in a quinoa salad is an easy and refreshing twist to help showcase summer flavors. In this dish, the grilled corn, nectarine and cilantro/mint flavors compliment one another so well. If you’re looking for more protein, add some chicken breasts or grass-fed steak to the grill while you’re cooking your corn. Serve alongside or on top of the quinoa salad. If you’d rather use sliced peaches or plums instead of the nectarines—go for it! If you don’t feel like firing up the grill, steamed or canned corn works, too.