grilled corn and quinoa salad with sweet sriracha lime sauce ~vegan, gluten free~
Recipe type: Main
Cuisine: Vegan
  • 1 cup uncooked quinoa cooked in 2 cups water
  • 3 ears of corn, grilled
  • Drizzle of olive oil
  • 1 cup shelled edamame
  • 3 scallions, chopped
  • ¼ cup fresh cilantro, chopped
  • 1 avocado, sliced
  • For the Sweet Sriracha Lime Sauce:
  • ¼ cup extra virgin olive oil
  • 1 tablespoon fresh lime juice
  • 1 tablespoon agave nectar
  • 1 teaspoon sriracha sauce (or more if you're so inclined!)
  • sea salt to taste
  1. Cook quinoa according to directions. Once cooked, transfer onto a cooking pan and allow to cool.
  2. Shuck corn, drizzle with olive oil and place on a medium grill for 10-12 minutes or until tender, occasionally rotating. Remove from heat and allow to cool. Once cooled, use a knife and remove kernels from the cob.
  3. Combine cooked quinoa, grilled corn, edamame, scallions and cilantro in a large bowl.
  4. Meanwhile, whisk together olive oil, lime juice, agave, sriracha sauce and sea salt.
  5. Pour dressing over salad, toss to combine, top with sliced avocado, serve chilled and enjoy!
Recipe by BeginWithin Nutrition at
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