Quinoa Corn Salad With Cilantro, Chives, and Lemon-Lime Dressing |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Rebar Cookbook, this sweet, spicy, and cool salad is a summer treat! Ingredients:
1 cup quinoa |
1 1/2 cups water |
1/2 teaspoon salt |
2 1/2 cups corn (fresh or frozen) |
1 red onion, small, minced |
2 jalapeno peppers, seeded and minced |
1/2 red pepper, diced |
3 tablespoons lemon juice |
3 tablespoons lime juice |
1/4 cup cilantro, chopped |
3 scallions or 3 green onions, minced |
2 tablespoons chives, minced |
1 teaspoon salt |
1/2 teaspoon tabasco sauce (or to taste) |
Directions:
1. Place quinoa in a fine mesh sieve and rinse thouroughly with cold, running water. Bring water to boil in a small pot, add the quinoa and salt, and bring to a boil again. Cover and reduce heat to low for 15 minutes. Turn off the heat and keep the pot covered for an additional 5 minutes. Strain off any excess liquid and spread the quinoa out to cool on a tray while preparing the remaining ingredients.
2. Steam or lightly saute corn until just tender and cool to room temparature. Combine all of the ingredients in a large bowl and gently toss. Season with additional salt, pepper, or hot sauce to taste. Serve with fresh lime wedges.
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