My friend Megan regularly shares delicious and healthy recipes with me. She eats exclusively vegan (God bless her) and always comes up with the most creative vegan meals.
This recipe is AMAZING. I often double the recipe and eat it for three or four days. I hope you enjoy it!
1/2 teaspoon kosher salt
2 teaspoons chili powder1 cup domestic quinoa, thoroughly rinsed1/2 cup dried currantsboiling water3 ears of corn, shucked6 scallions, white and tender green parts, thinly sliced2 Tablespoons minced fresh cilantro or Italian parsleyJuice of 2 limes1 Tbsp. sherry vinegarPinch of cayenne pepper or cipotle powderBlack Pepper1/8 cup extra virgin olive oil2 avocados, cut into cubes
Pour 1 3/4 cups water in a 1 quart saucepan. Add the salt and 1 teaspoon chile powder, and bring to a boil. Stir in the quinoa, reduce the heat to low, simmer, covered, for 12-15 min, until the water is absorbed and the grain tender and translucent. Remove from the heat and let rest, covered for 5 minutes. Turn the quinoa into a large bowl and fluff it with a fork. Cool to room temperature.
Put the currants in a small bowl and cover with boiling water. Set aside to soften.
Heat stove top grill over medium heat. Grill the corn rotating it frequently, until it is evenly cooked about 5-8 minutes. When cool enough to handle, cut the kernels from the cob with a sharp knife. Toss the corn, scallions, and cilantro with the quinoa. Drain the currants, add them to the salad, and toss again.
In a small bowl, mix together lime juice, vinegar, remaining one teaspoon of chile powder, pinch of cayenne or chipotle powder. Season with salt and pepper, and whisk in the olive oil. pour the dressing over the salad and toss thoroughly.