Mmmmmmmm fresh corn season? WOOHOO!! Nothing better than corn on the cob from silver rill! Too bad that doesn’t come for another month… Darn. In the meantime I picked up some fresh corn from our local produce shop and it wasn’t too bad! This is one of my fav summer quinoa salad recipes as it is super easy to make, and even easier to eat. AND it’s healthy! I think that’s a win win win for me (and you!)
Here’s how to do it…
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)
Place quinoa in a fine mesh sieve and rinse thoroughly 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.
Steam or lightly saute corn until just tender and cool to room temperature. (I used fresh and local cobs of corn, cut off the corn (shown below) and then sauteed in a little butter)
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.
Voila! Man how easy was that?!