Bluegrass Soy Sauce, Bourbon Smoked Pepper, Bourbon Smoked Sea Salt, Recipes, Salads and Sides

Grilled Asparagus, Corn, and Quinoa Salad

Grilling asparagus is the ultimate way to eat this delicious vegetable. The combination of asparagus, corn, and quinoa make for a perfect take on a summer pasta salad. Quinoa is the common name for Chenopodium quinoa, which is a flowering plant creating edible seeds that are reminiscent of grain.  This dish embarks the earthy flavors of soy, lime, and arugula, the marriage of flavors is easy to get perfect every time.


The Bluegrass Soy Sauce from Bourbon Barrel Foods creates additional earthy and oaky flavors. Using this high-end sauce leaves out any artificial flavors that can be distinguished by other soy sauce brands. The Bourbon Smoked Sea Salt is sure to become your next favorite product. Bourbon Smoked Sea Salt is pure, solar-evaporated and domestically harvested from the Pacific Ocean. The large crystals are slow smoked in small batches by hand, using repurposed bourbon barrel staves.

Grilled Asparagus, Corn, and Quinoa Salad

Delicious summer salad made with grilled asparagus, corn, and quinoa

For the quinoa

  • 1/2 cup quinoa (rinsed)
  • 3/4 cup water

For the dressing

  • 2 tbsp Bluegrass Soy Sauce
  • 1 tbsp lime juice
  • 1 clove garlic (grated or minced)
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp Bourbon Smoked Sea Salt
  • 1/4 tsp Bourbon Smoked Pepper

For the salad

  • 1 lbs asparagus (one bunch) (ends trimmed)
  • 2 ears fresh corn (husked)
  • 1 bunch scallions
  • 3 cups baby arugula

Quinoa method

  1. In a small pot, combine the quinoa and water.

  2. Bring to a boil, lower heat to lowest setting and place a pot over the lid.

  3. Cook for 20 minutes.

  4. Remove from heat, but leave on the burner to steam for 5 minutes.

  5. Remove lid and fluff with fork. Set aside.

Dressing method

  1. Whisk all the ingredients for the dressing together.

  2. Set aside.

Salad method

  1. Light a grill for high heat.

  2. Grill the asparagus, corn, and scallions turning frequently, for about 2-3 minutes or until lightly charred.

  3. Once cool enough to handle, cut asparagus and scallions into 2-3 inch lengths.

  4. Cut the corn off the cob with a sharp knife.

  5. Serve immediately.


Try other recipes featuring Bluegrass Soy Sauce

Vietnamese Grilled Chicken Thigh Salad