Quinoa Corn Salad with Cilantro, Chives, and Lemon-Lime Dressing

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Source: Rebar Modern Food Cookbook

Preparation time:
Cooking time:

Difficulty:
Serves: 6

Dietary guidance: v v 

Tags: salad ยท

Ingredients

1 cup (240 ml) quinoa
1 1/2 cups (360 ml) water
1/2 tsp (2.5 ml) salt
2 1/2 cups (600 ml) corn, fresh or frozen
1 small red onion, minced
2 jalapeno peppers, seeded and minced
1/2 red pepper, finely diced
3 tbsp (45 ml) lemon juice
3 tbsp (45 ml) lime juice
1/4 cup (60 ml) chopped cilantro
3 scallions, minced
2 tbsp (30 ml) finely minced chives
1 tsp (5 ml ) salt
1/2 tsp (2.5 ml) Tabasco sauce, or to taste

Method

Step 1:
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.

Step 2:
Steam or lightly saute corn until just tender and cool to room temperature. 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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