Spicy Quinoa Salad
Print Add to Collection

Spicy Quinoa Salad

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients

  • 2 cups water
  • 1 cup quinoa red preferred, but white can work
  • 1 can red beans drained, 15 ounce can
  • 1 jalapeño pepper minced
  • 1 ear corn see directions below
  • 1 scallion chopped fine
  • 1/2 bell pepper red bell preferred for sweetness, minced
  • 1/2 cup cilantro chopped
  • 1/4 cup olive oil
  • 2 tablespoons lime juice
  • 1 clove garlic minced
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

Oven roast the corn

  • Preheat oven to 450 degrees Fahrenheit.
  • Shuck the corn cob to remove any husk and/or silk from the corn ear.
  • Wrap the corn in aluminum foil, then place on a baking sheet.
  • Place the baking sheet in the oven for 20 minutes.
  • Check the corn and roast, if needed, for an additional 2 to 5 minutes to get your preferred grill level.
  • Remove the corn from the oven and cut the corn kernels off the cob. Set the kernels to the side.

Cook the quinoa

  • While the corn cooks, in a saucepan combine the quinoa and water. Bring the mix to a boil, then lower the heat to low and cover.
  • Simmer the quinoa for 15 minutes, then remove from heat.

Prep the salad

  • Combine the lime juice, olive oil, garlic, chili powder, black pepper, and salt. Stir well.
  • Transfer the quinoa to a large mixing bowl, then stir in the lime juice dressing.
  • Add the red beans, jalapeño pepper, bell pepper, corn kernels, scallion and cilantro. Stir well.
  • Serve immediately or if you prefer the salad to be chilled, refrigerate for two to three hours prior to serving.