Grilled Watermelon Quinoa Salad with Peach Dressing

• 

  Grilled Watermelon

  • 4 (3-inch x 3-inch x 1-inch) squares of seedless watermelon, rind removed (7.6 cm x 7.6 cm x 2.5 cm) (4)
  • 1 Tbsp canola oil (15 mL)
  • 2 Tbsp fresh Italian parsley, minced, for garnish (30 mL)

  Grilled Corn

  • 2 large ears of corn, shucked (2)
  • 1 Tbsp canola oil (15 mL)

  Toasted Quinoa

  • 1 tsp canola oil (5 mL)
  • 2 garlic cloves, minced (2)
  • 1 1/2 cups quinoa (375 mL)
  • 3 cups no-salt added vegetable stock (750 mL)

  Dressing

  • 2 peaches, cut in half and pitted (2)
  • 1/4 cup canola oil (60 mL)
  • 2 tsp fresh lime juice (10 mL)
  • 1 tsp white balsamic vinegar (5 mL)
  • 1 tsp brown sugar (5 mL)
  • salt and pepper to taste
• 

  Grilled Watermelon

  1. Preheat a gas barbecue to medium heat. Brush both sides of watermelon with canola oil. Brush grill with oil.
  2. Place watermelon on grill and cook for about two minutes each side or until lightly charred.
  3. Remove watermelon from heat and let cool.

  Grilled Corn

  1. Preheat a gas barbecue over high heat. Liberally brush corn with canola oil.
  2. Place on grill and cook, turning the cobs frequently, until cooked and charred all over, about 10 minutes.
  3. Remove corn from heat and let cool. Remove kernels from cob.

  Toasted Quinoa

  1. Preheat a medium heavy-bottomed pot over medium heat. Add quinoa to pot stirring frequently, toast until fragrant, about five minutes.
  2. Remove quinoa from pot and set aside. Add canola oil to pot and reduce heat to medium-low; add garlic and cook, stirring frequently until fragrant.
  3. Return quinoa to pot. Add vegetable stock. Bring mixture to a boil, cover, reduce heat to low, and cook for 15 minutes or until liquid almost completely absorbed.
  4. Remove pot from heat and let rest for five minutes.

  Peach Dressing

  1. Preheat a gas barbecue to medium heat. Brush peach halves with oil. Brush grill with oil. Place peaches, cut side down, on grill and cook for approximately 3 minutes.
  2. Turn each peach 45 degrees and cook for another 3 minutes. Remove from heat and let cool.
  3. Place peaches and remaining ingredients in a food processor and process until smooth; season dressing with pepper to taste.

  To Assemble

  1. In a large bowl, add quinoa and corn, stir to combine.
  2. Place 1 scoop of quinoa mixture in the centre of 4 plates. Top each scoop with one piece of watermelon. Drizzle 2 Tbsp Peach Dressing (30 mL) per serving and garnish with minced parsley.

   

Nutritional Analysis

Serving Size

1 Grilled Watermelon with Quinoa Salad and Dressing

Servings

4

Calories

574

Total Fat

23 g

Saturated Fat

2 g

Cholesterol

0 mg

Sodium

33 mg

Carbohydrates

77 g

Fiber

8 g

Sugars

19 g

Protein

13 g

Potassium

828 mg

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