This is another one of those no-recipe-required (NRR) recipes.
Combine fresh corn off the cob with edamame (soybeans- you can find them frozen your local grocer or at the health food store), diced red onion, diced red pepper, fresh herbs ( parsley, chives, basil, scallions all do really well in this), diced cucumber, minced garlic, a fresh squeeze of lemon or lime juice, and a little drizzle of olive oil. Season with salt and pepper to taste.
This combo can be served straight-up or mixed with quinoa for a more substantial side dish. Feel free to also toss in some cheese… feta crumbles or diced queso fresco work really well. For a little southwestern kick, stir in a drizzle of your favorite chipotle sauce, or diced jalapeno.
Grilled Curry Chicken with Mango Quinoa Salad
This recipe was inspired by a fellow soccer mom. Thanks Jeanette!
For the Chicken
5-6 chicken breasts
2 tbsp olive oil
1 tsp salt
1 tbsp curry powder
Combine all ingredients in a bowl and let sit while the grill is preheating to medium high. Grill chicken about 3-5 minutes per side, until you have nice grill marks and chicken is cooked through. Serve with Mango Quinoa Salad.
For the Mango Quinoa Salad
1 ½ cups dry quinoa
3 cups of water
1 garlic clove
2 small mangos, peeled and diced
½ English cucumber, diced
½ red onion, diced
Handful of mint and basil, chopped
Juice of ½ lemon
2 tbsp olive oil
Salt and pepper to taste
Bring water to boil and stir in quinoa and garlic clove. Bring back to a boil. Cover, reduce heat and simmer about 10 minutes, until water is absorbed and quinoa is al dente. Remove from heat, take out garlic clove, and let quinoa cool. Once it has cooled, add in rest of ingredients and mix well. Serve with Curry Grilled Chicken.
