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  • 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.


● ½ cup quinoa, uncooked

● 1 cup water

● 2 ears corn on the cob, grilled

● 2 nectarines, pitted and cubed

● ½ cup red onion, finely sliced

● ½ cucumber, diced

● ½ cup fresh cilantro, chopped

● ½ cup fresh mint leaves, chopped

● ½ lemon, juiced

● 2 garlic cloves, minced

● 2 Tbsp Extra Virgin Olive Oil

● Sea salt & pepper, to taste


1. Place quinoa in a saucepan with water and bring to a boil. Turn down to simmer and cover. Let simmer for 12 minutes. Remove from heat, stir with fork and set aside to cool.

2. Combine grilled corn, nectarine, red onion, cucumber, cilantro and mint in a large bowl. Add quinoa once cooled.

3. Prepare dressing by combining lemon juice, garlic, olive oil, sea salt and pepper.

4. Drizzle salad with desired amount of dressing and serve. Enjoy!


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