Street Corn Quinoa Salad

Pot with lid, nonstick skillet, large mixing bowl, cutting board, knife

Ingredients

• 1 cup quinoa, dry
• 2 tablespoons olive oil
• 4 medium ears fresh corn, shucked and kernels removed  (or 2 cups fresh corn kernels)
• Salt, to taste
• 1/4 cup cotija cheese, finely crumbled
• 1/2 cup scallions, finely sliced
• 1/2 cup fresh cilantro leaves, finely chopped
• 1 jalapeno pepper, seeded and finely chopped
• 1 medium clove garlic, minced
• 1/2 lime, juiced

Directions

1. Cook the quinoa according to package directions. 
2. Heat olive oil in a large nonstick skillet over high heat. Add corn and a pinch of salt; toss to coat. Cook, stirring occasionally, until well charred, about 10 minutes. Transfer to a large mixing bowl.
3. Add cooked quinoa, cotija cheese, scallions, cilantro, jalapeno, garlic, and lime juice. Toss to combine. 
4. Serve immediately. 

Nutrition Information (per 1 serving)