Recipe Excerpt: Grilled Corn and Quinoa Salad from Jamie Oliver’s Everyday Super Food

Good morning, Savvy Readers! Today’s post has me drooling at my desk because it’s filled with nourishing super foods and gorgeous photography. Jamie Oliver is known throughout the world for his culinary prowess and for his Food Revolution initiative to provide food education for children. Oliver recently released his 17th cookbook, Everyday Super Food, which is the perfect go-to resource that combines healthy eating with easy, straightforward instructions. Now that’s a recipe for success.

To give you a taste of what to expect, we’re so excited to share one of our favourite recipes with you from the book: Jamie’s Grilled Corn and Quinoa Salad!

Grilled Corn and Quinoa Salad Jamie Oliver Everyday Super Food

Giving us two of our 5-a-day, this colorful salad also uses quinoa—it’s a brilliant, tasty grain packed with both protein and fiber, and is also gluten-free.

Time required: 25 minutes
Yields: 4 servings


  • 1¼ cups regular, black, or red quinoa
  • 1 small ripe mango
  • 1 ripe avocado
  • 10 oz ripe mixed-color tomatoes
  • 2 limes
  • extra virgin olive oil
  • 2 corn on the cob
  • 2 cloves of garlic
  • 4 slices of smoked bacon
  • 1 fresh red chile
  • olive oil
  • ¾ oz feta cheese
  • ½ a bunch of fresh cilantro or mint (½ oz)


Cook the quinoa according to the package instructions, then drain. Peel and pit the mango and avocado, then roughly chop or slice the flesh, along with the tomatoes. In a large bowl, toss them with the lime zest and juice, 2 tablespoons of extra virgin olive oil, and a pinch of sea salt and black pepper. Leave to macerate while you grill the corn cobs on a hot grill pan until nicely charred, then carefully slice off the kernels.

Peel the garlic and finely slice with the bacon and chile (seed if you like). Put it all into a small frying pan on a medium heat with 1 teaspoon of olive oil. Stir and cook until lightly golden, tossing regularly. Tip into the bowl of macerated veg, add the quinoa and corn, and toss it all together, then taste and season to perfection. Divide between your plates, crumble over the feta, pick over the herb leaves, and serve.


We can’t wait for you to enjoy this easy and delicious recipe! Let us know what you think of the Grilled Corn and Quinoa Salad on Twitter @SavvyReader or in the comments section!


Follow me on Twitter @karenfma.

Recipes from Everyday Super Food by Jamie Oliver ©2015. Photography © 2015 Jamie Oliver Enterprises Limited. Published in Canada by HarperCollins Canada. All rights reserved.

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Graduated English Major, book lover, tea drinker.

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