I always begin any quinoa recipe by rinsing the quinoa in a sieve under cool running water to eliminate any bitter coating that might be left on the seeds after processing. Then I simmer it in a ratio of two parts water or other liquid to one part quinoa.
Quinoa comes in three varieties – white, red and black – and you can use them interchangeably.
In this salad, the cooked quinoa is combined with fresh corn, chopped tomatoes and sliced green onions.
Cooking the corn is made extremely fast with the help of your microwave or oven. Just pop the ears of corn, husks and all, into the microwave and cook them for about five minutes.
In an oven you’ll want to cook the corn for 10-15 minutes at 350 degrees. Either way, set the corn aside until it’s cool enough to handle and pull off the husks.
The silk sticks to the husks, making easy work of the process.
The dressing is mixed directly in the salad and is a combination of white wine vinegar, the juice of one lime and olive oil.
The last addition to the salad is optional: a sprinkling of crumbled feta cheese or queso fresco.
Pack the salad for lunch at the office or for your next picnic or cookout.