alive logo

Blueberry Cherry Corn Salad Jars

Serves 4.


    Blueberry Cherry Corn Salad Jars

    Sweet, savoury, and fiery all at once, this ready-to-go salad is the epitome of summer and a surefire way to breathe new life into your lunch routine.


    Blueberry Cherry Corn Salad Jars


    • 3/4 cup (180 mL) quinoa
    • 2 corn cobs
    • 1/4 cup (60 mL) extra-virgin olive oil or camelina oil, plus extra
    • 2 Tbsp (30 mL) red wine vinegar
    • 1 small jalapeno pepper, seeded and minced
    • 1/2 tsp (2 mL) ground cumin
    • 1/4 tsp (1 mL) salt, plus extra
    • 1/4 tsp (1 mL) black pepper
    • 1 medium cucumber, chopped
    • 1 cup (250 mL) pitted cherries, halved
    • 1 cup (250 mL) blueberries
    • 2 green onions, thinly sliced
    • 2 oz (57 g) soft goat cheese, crumbled
    • 1/4 cup (60 mL) chopped cilantro
    • 1/4 cup (60 mL) hemp hearts


    Per serving:

    • calories439
    • protein14g
    • fat24g
      • saturated fat5g
      • trans fat0g
    • carbohydrates47g
      • sugars12g
      • fibre7g
    • sodium214mg



    In medium saucepan, place quinoa, 1 1/2 cups (350 mL) water, and a couple pinches of salt. Bring to a boil, reduce heat, and simmer, covered, until water is absorbed and quinoa is tender, about 12 minutes. Set aside, covered, for 5 minutes and then fluff with fork.


    Preheat grill to medium. Remove husks from corn cobs and brush kernels with a little oil. Place corn on grill grate and heat until kernels are tender and darkened in a few places, turning cobs a few times. Once cool enough to handle, upend corn and slice off kernels into small bowl.


    In another small bowl, whisk together oil, red wine vinegar, jalapenu0303o, cumin, salt, and pepper. Divide dressing among 4 large wide-mouth jars. Layer in corn, cucumber, quinoa, cherries, blueberries, green onion, goat cheese, cilantro, and hemp hearts, in that order. Seal shut, and chill for up to 4 days.


    To serve, empty contents of jar into a bowl or onto a plate.


    Like this recipe?

    This recipe is part of the Fruit Salad collection.



    SEE MORE »
    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.