Description
This vegetarian salad is all about the charred corn. The lemon and orange vinaigrette are perfect for this bright summer salad.
Ingredients
- 1 cup uncooked quinoa
- 2 cups water
- 1/2 teaspoon kosher salt
- 5 ears organic corn, husks removed
- 1 teaspoon extra virgin olive oil
- 1/4 cup minced red onion
- 1/4 cup diced red bell pepper
- 2 tablespoons crumbled cojita cheese
- 2 tablespoons minced fresh cilantro
- zest and juice of 1 lemon @ 3 tablespoons
- zest and juice of 1 large orange about 3 tablespoons
- 1 garlic clove, minced
- 1/4 cup extra virgin olive oil
- salt and pepper
Instructions
- In small sauce pan bring the water, 1/2 teaspoon salt and quinoa to a boil. Reduce heat to low, cover, and cook quinoa about 20 minutes or until done. Remove pan from heat and transfer quinoa to a baking sheet so it cools more quickly. (Alternately, you could use leftover already cooked quinoa- you’ll need about 3 cups, cooked.)
- While the quinoa cooks, heat the grill to medium-high. Brush the corn with the olive oil and grill about 5 minutes total, turning it often so it chars but doesn’t burn. Remove the corn from the grill and let it cool before removing the kernels.
- When the quinoa is cooled, add it to a large bowl. Add the charred corn kernels, minced red onion, red bell pepper, cojita cheese and cilantro.
- In a small bowl, combine the lemon juice, orange juice, and garlic. Slowly whisk in the olive oil until the dressing is mixed together. Season with salt and pepper.
- Pour the dressing over the quinoa and corn salad. Sprinkle with extra cojita and cilantro if desired.
- Salad can be served room temperature or cold.