Spicy Quinoa Salad
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.