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Grilled Asparagus, Corn, and Quinoa Salad

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

Course Salad, Side Dish
Cuisine Japanese
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people


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.