Recipe Collab: Grilled Corn & Romaine Quinoa Salad with Vegan Ranch Dressing

What's better than grilled corn on a hot summer day? Toss that corn on a fresh salad made with Gotham Greens Romaine lettuce and pour on some homemade vegan ranch dressing to find out! 



Makes one salad

Quinoa Salad

  • 1/2 cup I Heart Keenwah Toasted Tricolor Quinoa, cooked & cooled
  • 10 leaves (1/2 full packet) Gotham Greens fresh Romaine, washed and dried
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup pepitas
  • fresh chopped basil
  • 1 ear grilled corn, use a knife to remove corn from cob (find instructions here

Vegan Ranch Dressing

  • 1/4 cup cashews (soaked in water overnight)
  • 1/3 cup water
  • 1 tsp miso paste
  • 1 tsp olive oil
  • 1/2 tsp maple syrup
  • 1 tsp nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp sriracha chili sauce (optional, if spicy flavor desired)
  • salt and pepper to taste


  1. Blend ranch ingredients in a food processor until smooth and liquid.
  2. Arrange romaine leaves on a platter and layer other ingredients (quinoa, corn, tomatoes) on top.
  3. Top off with dressing, fresh basil and pepitas.  

Browse More Salad Recipes