Can I just say I love salads, especially salads with a lemon and lime tang to them? It is a bonus when the weather is nice as well, for it brings about a kind of holiday feel to dinner. This spring has been an interesting one for the west coast. It seems a bit chillier and rainier. I swear yesterday it hailed for 2 minutes and then the sun came out, which was spectacular. See, when the sun is out, it changes everything from clothes to cravings. I have always enjoyed dedicating Wednesdays to Mexican Wednesdays, so it was ideal this was for dinner last night along with seasoned chicken on the side and tortilla chips. Easy peasy. With the leftover salad, I put it in a bowl with a spoon as an appy for our homegroup, however the cake from Goldilocks won favor over the salad. I tried.
Red Quinoa Corn Salad
(Inspired by Rebar)
1 cup red quinoa
1 1/2 cups water
1/2 tsp sea salt
2 1/2 cups corn, fresh, or frozen
1 small red onion, minced
2 jalapeno peppers, seeded and minced
1/2 red pepper or orange pepper, finely diced
3 tbsp lemon juice
3 tbsp lime juice
1/4 cup cilantro
3 scallions, minced
2 tbsp finely minced chives
1 tsp sea salt
2 avocados, peeled and cut in cubes
1/2 tsp Tabasco sauce, or to taste
How To Play:
Place quinoa in a fine mesh sieve and rinse thoroughly with cold, running water. Bring water to boil in a small pot, add the quinoa and salt and bring to a boil again. Cover and reduce heat to low for 15 minutes. Turn off the heat and keep the pot covered for an additional 5 minutes. Strain off any excess liquid and spread the quinoa out to cool on a tray while preparing the remaining ingredients.
Steam or lightly saute corn(I sauteed it with a tbsp of butter) until just tender and cool to room temperature. Combine all of the ingredients in a large bowl and gently toss. Season with additional salt, pepper or hot sauce to taste. Serve with fresh lime wedges.