Delicious Roasted Corn And Pepper Quinoa Salad

Directions: Soak the corn Allow the corn to soak for 20 minutes. No specific temperature Remove from the water, shake, and tightly squeeze the husks against the kernels of corn to get rid of any excess water. Grill the corn Heat your grill to high wait at least 15 minutes before lowering the heat to medium-high and continuing.Place the corn on the grill rack, close the lid, and grill for 5 minutes. Turn over and grill for another 5 minutes. Remove from the grill and let rest for 5 more minutes.

Pull back the husks and char of the corn. Increase the grill temperature to high. Place a sheet of aluminum foil on one side of the hot grill. Place the pulled-back husks over the foil, allowing the exposed kernels to sit on the grill grates. Close the grill lid and allow the kernels to char for about 5 minutes per side, or until they become dark and golden brown on all sides. At this point, add the green onions to the grill and char on all sides, about 8 minutes total. Remove the corn and green onions from the grill and set aside.

Prepare the quinoa Put the quinoa, water, and 1 teaspoon salt in a saucepan. Bring to a boil, cover, and lower to a simmer. Cook for 15 minutes. Uncover and check if the quinoa is ready by tilting the pan to the side to make sure all the water has been absorbed. If not, continue cooking for a few minutes more. Transfer the cooked quinoa to a large bowl and allow to cool at room temperature.

Toss and dress the salad and serve Cut the corn kernels off the cobs, slice the grilled green onions, and add both to the quinoa. Toss in the tomatoes and cilantro and mix well. Drizzle the lime juice and olive oil over the salad and season with salt and pepper to taste. Toss well before serving.