Corn and Quinoa Salad With A Cilantro Jalapeño Lime Dressing

Serves 6

INGREDIENTS

For the salad

• 1 cup uncooked quinoa
• 1½cups water
• 1 tsp olive oil
• 2 cups of chopped sweet bell peppers(I used an assortment of baby bell pepper)
• 1 can 540ml/19oz black beans, rinsed and drained
• 4 ears grilled corn, kernels removed from the Cobb (approx 3cups)
• 2 cups cherry tomatoes, halved
• 1 small red onion finely diced
• 2 avocados, peeled and sliced
• ¼ cup fresh chopped chives
• ¼ cup cilantro, chopped for garnish
• 1 cup of cilantro jalapeño lime dressing (recipe to follow)

For the dressing

• ¼ yoghurt plain yoghurt (dairy free to keep recipe vegan)
• 1 cup of cilantro
• 3 tbsp freshly squeezed lime juice
• 1 tsp agave or maple syrup to sweeten
• 1 clove of garlic chopped
• ½tsp ground cumin
• 1 jalapeño pepper, chopped, stem and seeds removed
• ¼ cup olive oil
• Salt and pepper to taste
• 1-3 tbsp of water or more to thin out dressing if needed

INSTRUCTIONS

1. Rinse quinoa with cold water
2. Toast quinoa in a medium saucepan set on medium heat for a minute or two with 1 tsp of olive oil stirring the whole time
3. Add water and bring to boil, then reduce heat to low and simmer quinoa for 12-15 minutes. Set aside to come to room temperature before making salad (can be made and stored in the fridge the day before)
4. While the quinoa is cooling grill your corn. Preheat your grill to high heat. Lightly spray or brush a clean grill with oil
5. Place the corn on the grill and grill on each side until they are slightly charred all around. Approx 8-10 minutes. Remove from grill and allow to cool enough to handle
6. While the corn cools make your dressing (can also be made a day ahead and stored in an airtight container in the fridge). Place all the ingredients except oil into a blender or food processor. Process until smooth and then slowly drizzle in the oil and continue to process until you reach the consistency you want. Add a tbsp or more of water to thin dressing out if needed. Transfer to jar and and season and with salt and pepper to taste.
7. Once corn is cool slice the kernels off the cob on a cutting board and place into a large bowl.
8. Now place the quinoa and all the veggies in the large bowl with the corn (except the avocado)

Pour dressing over veggies and quinoa and toss to combine. Now add avocado and toss gently so they don’t mash together. Taste for seasoning and add salt and pepper as needed.