With fruit and veggies, this blueberry corn salad is a sweet and savory mix of basil, quinoa, red onions, ricotta salata, lime and baby greens.
1 cup water
1/2 cup quinoa, rinsed
3 ears corn, shucked
1 tablespoon + 1/4 cup olive oil
Juice of 1 lime
1 garlic clove, minced
1/4 teaspoon kosher salt plus more for serving
1/4 teaspoon black pepper plus more for serving
1–1/2 cup blueberries
1/3 cup finely chopped red onions
1 handful baby greens
1/4 cup chopped basil
1/4 cup crumbled ricotta salata
2 tablespoons minced chives
In a small saucepan, bring the water to a boil, add the quinoa, cover and simmer until tender and the water has been absorbed, about 12 minutes. Fluff with a fork.
Preheat a gas or charcoal grill on high heat.
Rub corn with 1 tablespoon olive oil and grill, turning occasionally, until lightly charred, about 5-7 minutes. Let the corn cool slightly before slicing the kernels off the cob.
In a small bowl, whisk together the lime juice, garlic, salt, pepper and remaining olive oil.
Combine the quinoa, corn, blueberries, red onions, baby greens, basil, ricotta salata and chives. Toss in the lime vinaigrette. Taste the salad and add more salt & pepper as desired before serving.