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Quinoa-corn salad with bacon and hazelnuts

Australian Gourmet Traveller fast recipe for quinoa-corn salad with bacon and hazelnuts.

By Lisa Featherby
  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print
Quinoa-corn salad with bacon and hazelnuts


  • 4 corn cobs
  • 2 tbsp olive oil
  • 150 gm quinoa
  • 6 rindless bacon rashers
  • 140 ml extra-virgin olive oil
  • 70 gm roasted hazelnuts, coarsely chopped (½ cup)
  • 3 golden shallots, finely chopped
  • Juice of 1 lemon
  • To serve: parmesan and finely chopped chives


  • 1
    Preheat oven to 200C. Drizzle corn cobs with oil, season to taste and roast, turning occasionally, until tender (20-25 minutes). Slice kernels off the cobs, place in a bowl and season to taste.
  • 2
    Meanwhile, cook quinoa in unsalted boiling water until just tender (10-15 minutes), then drain well and set aside on a tray to steam dry (10 minutes).
  • 3
    Fry bacon in a non-stick frying pan over high heat until crisp (4-6 minutes). Reserve pan fat and coarsely chop bacon.
  • 4
    Combine extra-virgin olive oil, hazelnuts, shallot and lemon juice in a bowl with corn, quinoa, bacon and fat, and season to taste. Serve scattered with parmesan and chives to taste.


Drink Suggestion: Golden ale. Drink suggestion by Max Allen