Quinoa Salad with Grilled Corn, Tomatoes, and Cilantro |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 cup(s) quinoa |
1 3/4 cup(s) water |
salt |
2 cup(s) grilled corn, cut from about 2 ears |
2 cup(s) chopped tomatoes |
1 serrano chile seeded and minced |
3/4 cup(s) green onion chopped |
3 tablespoon(s) lime juice |
2 tablespoon(s) oil |
1 clove(s) garlic minced |
1 3/4 teaspoon(s) cumin ground |
1 1/2 cup(s) cilantro chopped |
Directions:
1. Place the quinoa in a strainer and rinse under running water until the water runs clear, 1 to 2 minutes. Turn the quinoa into a medium saucepan and cook over medium heat, stirring constantly, until it begins to toast, smell nutty and turns a light golden color (about 5 minutes total). Add the water and 1/4 teaspoon salt, bring toa slow simmer, cover and cook until the quinoa is dry, about 30 minutes. Remove from heat and set aside for 10 minutes before fluffing with a fork. (Dish can be prepared to this point up to a day in advance and refrigerated tightly covered; bring to cool room temperature before serving). 2. When ready to serve, transfer the quinoa to a mixing bowl and gently stir in the corn, tomatoes, chile, green onions, and 1 teaspoon salt. Combine lime juice, oil, garlic and cumin in a blender and puree to a smooth dressing. 3. pour about half of the dressing over the quinoa mixture and stir gently to combine. Add more dressing to taste. Gently fold in the cilantro. Correct the seasoning with more salt or lime juice, if needed, and serve immediately.
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