Charred Corn & Avocado Quinoa Salad

By angelahon

Charred Corn & Avocado Quinoa Salad

Ingredients

• For the dressing:
• 2 cups water
• 1 cup red quinoa
• Pinch of salt
• 2 ears grilled sweet corn, kernels removed from cob
• 2 roasted poblano peppers, diced
• 1/3 cup chopped cilantro
• 1/3 cup cotija cheese
• 2 avocados, chopped, pit and skin removed
• 1/4 cup olive oil
• Juice of 2 limes
• 2 cloves garlic, minced
• 1 tablespoon chopped cilantro
• 1/4 teaspoon ground cumin
• Salt and black pepper, to taste

Preparation

Step 1

1. Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.

2. In a large bowl, combine quinoa, sweet corn, poblano peppers, cilantro, cotija cheese, and avocados.

3. To make the dressing, whisk together olive oil, lime juice, garlic, cumin, cilantro, salt, and pepper in a small bowl. Pour dressing over the salad and stir until mixed well. Taste salad and season with salt and pepper, if desired. Serve immediately or chilled.

Note-Place the corn and poblano peppers on a hot grill until they are black and charred. Remove the black skin on the peppers, and dice. If you can't find red quinoa you can use regular quinoa. Cotija cheese is a Mexican cheese and you can find it at most markets. If you can't find it, feta is a good substitution. This salad will keep in the refrigerator for up to 2 days.