Grilled Corn, Mushroom & Green Bean Pesto Quinoa Salad




  • 1 cup white quinoa
  • 2 cups vegetable stock
  • 250g green beans
  • 2 corn cobs
  • 400g White Button Mushrooms, quartered
  • ¼ cup basil pesto
  • 1 lemon
  • ½ bag rocket
  • ¼ cup flaked almonds
  • Large handful of basil


  1. Place the quinoa in a sieve and rinse with cold water. Transfer to a pot and cover with the vegetable stock. Bring to the boil, then reduce heat to a simmer. Cook for 15-20 minutes or until all the water has evaporated.
  2. While the quinoa is cooking, blanch the green beans and set aside.
  3. Drizzle the corn and mushrooms with oil and season with salt & pepper. Fire up the BBQ or a large fry pan to medium high heat, and grill the corn and mushrooms, turning occasionally until golden and cooked through. This should take about 10 minutes.
  4. When the corn is cool enough to handle, use a sharp knife to slice the grilled kernels off the cob.
  5. Add the pesto to the cooked quinoa, drizzle with olive oil and lemon juice, and toss to combine. Taste, and adjust seasoning accordingly.
  6. Add the rocket to the bottom of a large serving platter or bowl, top with the quinoa, green beans, corn & mushrooms. Sprinkle over the flaked almonds and torn basil, and serve with a wedge of lemon.

Top Tip:

For a milder mushroom flavour, use white buttons.  For a more earthier mushroom flavour, use swiss brown buttons.


White Button Mushrooms
White Button
Swiss Brown Mushrooms
Swiss Brown