Cook quinoa according to packaging directions. Bring your grill
to a medium-low temperature, between 325-350°F. Wrap the corn in heavy duty aluminum foil. Place brats and corn on the
grill, cooking brats until internal temperature reaches 160°F (about 20
minutes). Keep corn a little longer, if necessary, until tender.
Remove brats from the grill and cut them into 1-inch slices. With
a sharp knife, cut down the side of the cob to remove the corn
kernels. In a large salad bowl, mix quinoa, arugula, tomatoes,
corn, olive oil and lime juice. Add salt and pepper. Lastly, add
brat slices and mix well. Serve warm.