Southwest Quinoa Salad (Ana Montero)

Ingredients

1/3 c fresh lemon juice

1/3 c olive oil

3 tbsp chopped fresh cilantro

Sea salt and fresh ground black pepper

1 c quinoa, rinsed and drained

1 tsp cumin seeds, toasted, or 1 tsp ground cumin

High-heat cooking oil (such as sunflower, safflower, peanut or grape seed oil), as needed to lightly coat grill grate

2 cobs fresh corn, husks and silk removed (or 1 ¼ c frozen corn, thawed)

1 c cooked black beans, drained

1 plum tomato, diced

1 zucchini or yellow zucchini squash, diced

¼ c finely chopped red onion

Directions

In a small bowl, whisk lemon juice, olive oil, cilantro, salt and pepper; set aside.

In a saucepan, bring 2 cups water to a boil; add quinoa and cumin.

Cover, reduce heat to medium-low and simmer until liquid is absorbed, about 12 minutes.

Remove pan from heat and let stand for mins.

Uncover, fluff with a fork and let cool for at least 10 mins.

Meanwhile, heat an outdoor grill to medium-high and lightly oil grate with cooking oil.

Add corn, close lid and grill, turning once, until tender and lightly charred, 10 to 15 mins. (Alternatively, boil cobs in a large pot of simmering water. Cover and cook until tender, 6 to 10 mins.)

Let corn cool, then cut kernels from cob.

In a large bowl, combine quinoa, corn kernels, beans, tomato, zucchini

and onion. Pour lemon-cilantro dressing over top and toss to combine.

Cover and refrigerate salad for at least 1 hour to allow flavors to meld or up to 2 days.