- 1 Cup quinoa
- 1 3/4 Cups water
- Sea Salt
- 2 Cups grilled corn (from about 2 ears, cut from the cobs)
- 2 Cups chopped tomatoes, or cherry tomatoes cut in half
- 1 Serrano Chile, seeded and minced
- 3/4 Cup chopped green onion
- 3 Tablespoons lime juice
- 2 Tablespoons oil
- 1 Clove garlic, minced
- 1 3/4 Teaspoons ground cumin
- 1 1/2 cups chopped cilantro
- Place the quinoa in a strainer and rinse under running water until the water runs clear, 1 to 2 minutes.
- (this will take out any bitterness) Turn the quinoa into a medium saucepan and cook over medium heat, stirring constantly.
- The quinoa will dry, then begin to stick a bit. Keep stirring and eventually it will begin to toast, smell nutty and turn a light golden color (about 5 minutes total).
- Add the water and one-fourth teaspoon salt, bring to a slow simmer, cover and cook until the quinoa is dry, about 30 minutes.
- Remove from the heat and set aside for 10 minutes before fluffing with a fork. (Dish can be prepared to this point up to a day in advance and refrigerated tightly covered; bring to cool room temperature before serving.)
- When ready to serve, transfer the quinoa to a mixing bow and gently stir in the corn, tomatoes, Chile, green onions and 1 teaspoon salt.
- Combine the lime juice, oil, garlic and cumin in a blender and puree to a smooth dressing.
- Pour about half of the dressing over the quinoa mixture and stir gently to combine. Add more dressing to taste.
- Gently fold in the cilantro. Correct the seasoning with more salt or lime juice, if needed, and serve immediately. This makes about 6 cups salad.
Source: Los Angeles Times