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Southwest Quinoa Salad 13

Southwest Quinoa Salad with Honey Lime Vinaigrette

  • Author: Krista
  • prep_time Prep Time: 10 mins
  • cook_time Cook Time: 30 mins
  • total_time Total Time: 40 mins
  • yield Yield: 10-15 1x
  • category Category: Vegetarian, Gluten Free, Side Dishes, Salads

Scale

Ingredients

Salad Ingredients:

  • 3 ears of corn, shucked {remove the stalk & outer peel}
  • 2 whole orange peppers
  • 2 whole poblano peppers
  • 1 pint of cherry tomatoes, halved
  • 2 cups of dry quinoa
  • 4 cups of water

Honey Lime Vinaigrette

  • 1 1/2 Tablespoons of lime zest
  • 2 garlic cloves, minced
  • 1 1/2 Tablespoons of honey
  • 2 Tablespoons of fresh Cilantro, chopped
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup of lime juice
  • 1/2 cup of olive oil
  • salt & pepper

Instructions

  1. Heat grill to medium high heat.
  2. Place ears of corn, orange bell peppers, and poblano peppers on grill.
  3. Grill for 10 minutes, turning to grill on all sides. {you will want a nice char on the peppers}
  4. Remove from grill and let sit to cool down.
  5. Next, remove the charred skin from the peppers and finely dice. Cut the corn off the cob.
  6. Cut 1 pint of fresh cherry tomatoes in half.
  7. Place all vegetables in a large bowl.
  8. Next, place dry quinoa in a large pot with 4 cups of water. Bring to a boil and reduce to simmer for 10-15 minutes or until water is evaporated.
  9. In a small bowl, mix together lime zest, garlic cloves, honey, fresh cilantro, red pepper flakes, lime juice, olive oil, and salt & pepper. Whisk all ingredients together until completely combined.
  10. Fluff the cooled quinoa with a fork and place in large bowl with the chopped vegetables.
  11. Pour dressing over top and mix to completely combine.
  12. Serve it up!
  13. Optional: you can top with more lime zest or with a little bit of crumbled queso fresco cheese.