Quinoa Salad

QUINOA SALAD
(*Note: this recipe is super flexible – you can substitute or leave out anything… well, except for the quinoa.)
1 cup quinoa

1 1/2 cups water

1/2 tsp. salt

2 1/2 corn, fresh or frozen

1 small red onion, minced

1 jalapeño pepper, seeded and minced

1/2 red pepper, finely diced

3 tbsp. lemon juice

1/4 cup chopped cilantro

3 scallions, minced

2 tbsp. finely minced chives

1 tsp. salt

1/2 tsp. tabasco sauce, or to taste

Place quinoa in a fine mesh sieve and rinse thoroughly with clod, running water. Bring water to boil in a small pot, add the quinoa and salt and bring to a boil again. cover and reduce heat to low for 15 minutes. Turn off the heat and keep the pot covered for an extra 5 minutes. strain off any excess liquid and spread the quinoa out to cool on a tray while preparing the remaining ingredients.

Steam or lightly sauté corn until just tender and cool to room temperature. Combine all the ingredients in a large bowl and gently toss. Season with added salt, pepper or hot sauce to taste.

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