Description
Tex-Mex ingredients are grilled to perfection, tossed with fluffy quinoa, and finished with a Honey Lime Vinaigrette in this Southwest Quinoa Salad!
Ingredients
Scale
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
- Heat grill to medium high heat.
- Place ears of corn, orange bell peppers, and poblano peppers on grill.
- Grill for 10 minutes, turning to grill on all sides. {you will want a nice char on the peppers}
- Remove from grill and let sit to cool down.
- Next, remove the charred skin from the peppers and finely dice. Cut the corn off the cob.
- Cut 1 pint of fresh cherry tomatoes in half.
- Place all vegetables in a large bowl.
- 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.
- 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.
- Fluff the cooled quinoa with a fork and place in large bowl with the chopped vegetables.
- Pour dressing over top and mix to completely combine.
- Serve it up!
- Optional: you can top with more lime zest or with a little bit of crumbled queso fresco cheese.
