Southwest Quinoa Salad
Ingredients
Salad Ingredients
-
3
ears
corn, shucked
-
2
whole
orange peppers
-
2
whole
poblano peppers
-
1
pint
cherry tomatoes, halved
-
2
cups
dry quinoa
-
4
cups
water
Honey Lime Vinaigrette
-
1½
Tablespoons
lime zest
-
2
cloves
garlic, minced
-
1½
Tablespoons
honey
-
2
Tablespoons
fresh cilantro, chopped
-
½
teaspoon
red pepper flakes
-
¼
cup
lime juice
-
½
cup
olive oil
-
to taste
salt & pepper
Instructions
- 1. Heat the grill to medium-high heat.
- 2. Grill the corn, orange bell peppers, and poblano peppers for 10 minutes, turning to char all sides.
- 3. Remove from the grill and let cool. Then, remove the charred skin from the peppers and finely dice them.
- 4. Cut the corn off the cob and halve the cherry tomatoes.
- 5. Place all the vegetables in a large bowl.
- 6. In a pot, combine the dry quinoa and water. Bring to a boil, then reduce to simmer for 10-15 minutes until water is evaporated.
- 7. In a small bowl, mix lime zest, minced garlic, honey, chopped cilantro, red pepper flakes, lime juice, olive oil, and salt & pepper. Whisk until combined.
- 8. Fluff the cooled quinoa and add it to the bowl with the vegetables.
- 9. Pour the dressing over the salad and mix well to combine.
- 10. Serve, optionally topping with more lime zest or crumbled queso fresco cheese.
Nutrition Facts (estimated)
Servings
10-15
Calories
250
Total fat
14g
Total carbohydrates
28g
Total protein
8g
Sodium
50mg
Cholesterol
0mg
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