Quinoa Salad: Part deux

Quinoa Salad with Corn and Currents

Serving Size: 4-6

Calories per serving: between 175-235

I tend to cook often with quinoa. I just love how easy it is to prepare and how filling it is! I've shared SO MANY of my favorite quinoa recipes, like this one and this one, oh, and this one too....I think I'll keep my quinoa obsession going. Here's one more!

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!

What You'll Need:  

1/2 teaspoon kosher salt

2 teaspoons chili powder

1 cup domestic quinoa, thoroughly rinsed

1/2 cup dried currants

boiling water

3 ears of corn, shucked

6 scallions, white and tender green parts, thinly sliced

2 Tablespoons minced fresh cilantro or Italian parsley

Juice of 2 limes

1 Tbsp. sherry vinegar

Pinch of cayenne pepper or cipotle powder

Black Pepper

1/8 cup extra virgin olive oil

2 avocados, cut into cubes

 What to do: 

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.