Serves: 8
Total Calories: 200

FOR THE QUINOA:
1 cup quinoa
1 tablespoon vegetable oil
1 teaspoon minced garlic
1/2 teaspoon kosher salt
FOR THE DRESSING:
1 teaspoon ground cumin
6 tablespoons vegetable oil
3 tablespoons fresh lime juice
1 tablespoon minced jalapeño pepper, with seeds
1 tablespoon finely chopped cilantro
1 teaspoon minced garlic
1/2 teaspoon grated lime zest
1/2 honey
1/2 teaspoon kosher salt
FOR THE SALAD:
2 ears fresh sweet corn, husked
1 (15-ounce) can black beans
3 large ripe tomatoes, cored, seeded, and diced
2 green onions, (white parts only), trimmed and thinly sliced crosswise
1/4 cup coarsely chopped fresh cilantro leaves, divided
2 cups chopped Curly or Romaine lettuce
1 avocado halved, pitted, peeled, and diced

TO PREPARE THE QUINOA: Rinse the quinoa in several changes of water and drain well. In a large deep saucepan over low heat, heat the vegetable oil and garlic until the garlic sizzles. Add the quinoa and cook, stirring occasionally, until the grains are separate and golden, about 5 minutes. Add 2 cups water and the salt. Bring the liquid to a boil over high heat, then reduce heat to low and cook, covered, until the liquid is absorbed, about 15 minutes. Uncover and allow to cool at room temperature. Fluff with a spoon.

TO MAKE THE DRESSING: In a small sauté pan over low heat, toast the cumin until fragrant, about 1 minute. Transfer to a small bowl and whisk in the remaining dressing ingredients.

TO MAKE THE SALAD: Brush or spray the corn with vegetable oil and season with kosher salt and freshly ground black pepper. Grill over Direct Medium heat until browned in spots and tender, 10 to 12 minutes, turning three or four times during grilling time. Remove from the grill. When the corn is cool enough to handle, use a small sharp knife to cut the kernels from the cob. Place in a small bowl and set aside.

Rinse the beans with cold water drain well. In a small bowl combine with 1 tablespoon of the dressing and set aside.

In a separate bowl, combine the tomatoes, green onions, half of the cilantro, and 2 tablespoons of the dressing. Stir to blend. Set aside. In a separate bowl, combine the cooked quinoa with the remaining dressing. Stir to blend. Set aside.

Select a 3-quart serving bowl, preferably glass so you can see the layers of the salad through the sides. Spread the lettuce on the bottom of the bowl and layer on the other ingredients, beginning with half of the tomato mixture, then all the black beans, then all the corn, and then all the quinoa. Sprinkle the remaining tomato mixture on top and garnish with the diced avocado and the remaining cilantro. Cover and refrigerate for at least 20 minutes before serving. Toss at the table just before serving.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 8
Total Calories: 200
Calories from Fat: 111

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Sides & Salads
Bacon Cornbread
Black Rice And Snow Pea Salad
Blue Cheese, Apple, And Honeyed Walnut Salad
Brown Rice Salad With Lime Dressing
Buttermilk Biscuits
Carolina Coleslaw
Chicken And Snow Pea Salad With Spicy Peanut Dressing
Chilled Cantaloupe Salad With Raspberry Vinaigrette
Confetti Salad
Couscous-Stuffed Tomatoes
Cucumber Salad With Toasted Sesame Seeds
French Green Lentil Salad With Mustard Vinaigrette
Ginger-Banana Chutney
Gold Rush Potato Salad
Grilled Asparagus With Prosciutto And Orange Mayonnaise
Grilled Garlic Bread
Hail Caesar! Salad
Long Noodle And Bean Sprout Salad
Macaroni Salad With A Horseradish Kick
Mashed Sweet Potatoes With Grilled Onions
New Potato Salad
Old-Fashioned Creamy Coleslaw
Pineapple Chutney
Raisin-Pine Nut Couscous
Red And Green Cabbage Slaw
Sausage Salad With Arugula
Shrimp Salad
Six-Story Salad
Spicy Maple Baked Beans
Steak And Tomato Salad
Stuffed Zucchini
Tomato, Cucumber, And Onion Salad
Twice-Grilled Potatoes
Warm Beet And Onion Salad