Island Kahuku Corn Salsa Verde Quinoa

Featured in the Honolulu Star-Advertiser on May 3, 2017.
Recipe compliments of Chef James Aptakin, Executive Chef, Turtle Bay Resort.



Island Kahuku Corn Salsa Verde Quinoa

  • 1 cup red quinoa
  • 1 Kahuku corn, shave off cob raw
  • 1 head purple cauliflower, shaved raw (very thinly sliced) (available at farmers markets)
  • 1 head yellow cauliflower shaved raw (very thinly sliced)
  • 1 medium red beet, roasted, cleaned, small dice
  • 1 medium Okinawan sweet potato, cooked, cleaned, small dice
  • 1/4 cup basil, julienne
  • 1/4 cup mint, julienne
  • 2 tablespoons macadamia nut oil (available at health food and specialty stores)
  • 1 teaspoon Alaea red Hawaiian salt
  • 1 teaspoon black pepper
  • 1 cup of your favorite bottled salsa verde


  1. Cook quinoa according to package directions; set aside to cool.
  2. In a large bowl, mix vegetables, with oil, salt, and pepper, and place on grill in a grilling pan until charred, about 5 minutes.
  3. Chop larger vegetables to small dice.
  4. Mix vegetables with quinoa and salsa verde and serve.

Makes 10 servings.

Approximate Nutrient Analysis per serving:
170 calories, 5 g fat, 0.5 g saturated fat, 0 mg cholesterol, 450 mg sodium, 27 g carbohydrate, 6 g fiber, 7 g sugar, 6 g protein


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