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Quinoa salad with grilled corn, tomatoes and cilantro

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Ingredients

  • 1 cup quinoa
  • 1 3/4 cups water
  • Salt
  • 2 cups grilled corn (from about 2 ears, cut from the cobs)
  • 2 cups chopped tomatoes, or cherry tomatoes cut in half
  • 1 serrano chile, seeded and minced
  • 3/4 cup chopped green onion
  • 3 tablespoons lime juice
  • 2 tablespoons oil
  • 1 clove garlic, minced
  • 1 3/4 teaspoons ground cumin
  • 1 1/2 cups chopped cilantro

Details

Adapted from latimes.com

Preparation

Step 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. The quinoa will dry, then begin to stick a bit. Keep stirring and eventually it will begin to toast, smell nutty and turn a light golden color (about 5 minutes total). Add the water and one-fourth teaspoon salt, bring to a slow simmer, cover and cook until the quinoa is dry, about 30 minutes. Remove from the heat and set aside for 10 minutes before fluffing with a fork.

Transfer the quinoa to a mixing bowl and gently stir in the corn, tomatoes, chile, green onions and 1 teaspoon salt. Combine the lime juice, oil, garlic and cumin in a blender and
purée to a smooth dressing. 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.

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