Charred Corn & Quinoa Salad Recipe With Creamy BBQ Tahini Dressing by Jan Mostrom

Our kids recently spent some time at home and two of them are vegetarian, so I’m always on the lookout for wonderful meatless recipes. This amazing charred corn and quinoa salad recipe with barbecue tahini dressing is loaded with nutrition and taste, and was so easy to put together. This grain salad recipe really filled us up! The addition of the barbecue sauce to the tahini dressing added a great smoky sweet flavor. 

To make this vegan quinoa and charred corn salad you will need to gather the following wholesome, healthy ingredients: tahini (check out the health benefits of tahini), barbecue sauce, apple cider vinegar, garlic powder, onion powder, tamari or soy sauce, salt, black pepper, quinoa (check out the health benefits of quinoa), olive oil, corn, ground cumin, red onion, cherry tomatoes, black beans (read about the health benefits of black beans), fresh cilantro, avocado (loaded with health benefits!) and healthy pumpkin seeds. 

Serve this healthy grain salad for lunch, as a vegetarian or vegan main dish or as a side dish with dinner. 

Cuisine: American
Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes
Servings: 8

Ingredients

Dressing

• 1/3 cup tahini
• 3 tablespoons barbecue sauce
• 1 tablespoon apple cider vinegar
• 1/3 cup cold water
• 1/2 teaspoon garlic powder (or to taste)
• 1/2 teaspoon onion powder (or to taste)
• 1/2 teaspoon tamari or soy sauce
• sea salt and ground black pepper, to taste

Salad

• 3/4 cup quinoa, rinsed
• 1 1/3 cups water
• 1 teaspoon olive oil
• 3 corn on the cob, kernels removed, or 2 cups frozen corn
• 1 teaspoon ground cumin
• 1 red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 15 ounces (1 can) black beans, drained and rinsed
• 1/2 cup chopped cilantro
• 1 large ripe avocado, peeled and diced
• 3 tablespoons toasted and salted pumpkin seeds

Recipe Notes

• If you are watching your sugar intake you can use a sugar-free barbeque sauce.

• Use a sharp knife to cut the corn kernels off the cob over a large bowl.
  

• For a gluten-free salad, use tamari instead of soy sauce. Tamari is a gluten-free ingredient.

• Store the salad in an airtight container in the fridge.

Here's how to make it: 

1. To make the quinoa, combine the quinoa and water in a saucepot. Cook according to package directions. When cooked, remove from heat, take lid off and cool slightly.
2. Make the dressing by placing all the dressing ingredients in a jar or bowl. Shake or whisk to blend, adding a bit more water to thin, if desired. Set aside.
   
3. Heat a cast iron skillet or other heavy skillet over medium heat. When hot, add the olive oil, corn, salt, pepper and cumin.
   
4. Cook for 6 to 8 minutes, or until the corn is soft and slightly charred. Set aside to cool.
   
5. In a large salad bowl place the quinoa, charred corn, tomatoes, black beans, red onion, cilantro, avocado and pumpkin seeds. Top with dressing and toss gently.
   
6. Serve and enjoy!
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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