Quinoa Salad with Lobster, Grilled Corn, Cherry Tomatoes and Feta
Prep time: 
Cook time: 
Total time: 
Serves: 4
Quinoa, lobster, corn and cherry tomatoes are tossed with a lime vinaigrette for a quintessential summertime salad.
  • 1 cup cooked quinoa
  • 2 large lobster tails
  • Olive oil for cooking
  • 2 ears of corn
  • 10 cherry tomatoes, halved
  • ½ cup crumbled feta
  • Dressing:
Zest of 1 lime
  • Juice from 2 limes
  • 2 teaspoons honey
  • ¼ teaspoon salt
  • ¼ cup olive oil
  1. Heat your grill to a medium heat. Split lobster tails in half length-wise. Using a metal or wooden skewer soaked in water, skewer the lobster tails so they don't curl when grilling. Brush meat with olive and sprinkle with salt and pepper. Grill, flesh side down for five minutes, or until the flesh is easily released from the grates. Flip over and cook another 3-4 minutes until meat is cooked through. At the same time the lobster is grilling, grill corn on indirect heat for 10-15 minutes, turning occasionally.
  2. Once the lobster and corn are done, remove the meat from the shells and cut into bite-sized chunks. Cut corn from cob.
  3. In a small bowl, whisk together all ingredients for dressing. Slowly whisk in olive oil. Season to taste with salt and pepper.
  4. In a large bowl, toss quinoa, lobster, corn, tomatoes and feta together. Toss with dressing. Serve immediately.
  5. If you want to make this ahead, just don't dress the salad until ready to serve.
As a side this recipe will feed 4-6 people, as an entree, 2-3 people.
Nutrition Information
Serving size: ½ cup
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/quinoa-salad-lobster-grilled-corn-cherry-tomatoes-feta/