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Corn and Quinoa Salad
Serves 4 |
The perfect warm weather side dish.
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Ingredients:
| For the Honey Lime Garlic Vinaigrette: |
| 2 tablespoon honey |
| 1/2 cup lime juice |
| 2 cloves garlic, finely minced |
| 1/2 cup olive oil |
| 1/2 teaspoon coarse salt |
| 1/2 teaspoon cracked pepper |
| For the Corn and Quinoa Salad: |
| 1 cup uncooked quinoa |
| 2 cups fresh corn kernels |
| 1 jalapeno, seeded and finely chopped |
| 2 poblano peppers, seeded and finely chopped |
| Coarse salt, to taste |
| Cracked pepper, to taste |
Directions:
- Whisk together the honey, lime juice, garlic, olive oil, salt and pepper in a bowl. Set aside.
- Cook quinoa according to directions. Transfer the cooked quinoa to a large bowl and fluff with a fork. Add the corn, jalapeno and poblano peppers. Then drizzle the honey garlic lime vinaigrette over top. Stir to combine.
- Serve immediately or place in the refrigerator for two hours to chill and then serve.
| Main Ingredient: | Quinoa, Corn |
| Course: | Side |
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