Quinoa Corn Salad With Cilantro, Chives, and Lemon-Lime Dressing

From Rebar Cookbook, this sweet, spicy, and cool salad is a summer treat!

• Ready In: 30 mins
• Serves: 6
• Yields: 6

Ingredients

• 1  cup quinoa
• 1 1⁄2 cups water
• 1⁄2 teaspoon salt
• 2 1⁄2 cups corn (fresh or frozen)
• 1  red onion, small, minced
• 2  jalapeno peppers, seeded and minced
• 1⁄2  red pepper, diced
• 3  tablespoons lemon juice
• 3  tablespoons lime juice
• 1⁄4 cup cilantro, chopped
• 3  scallions or 3  green onions, minced
• 2  tablespoons chives, minced
• 1  teaspoon salt
• 1⁄2 teaspoon Tabasco sauce (or to taste)

Directions

1. Place quinoa in a fine mesh sieve and rinse thouroughly with cold, 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 additional 5 minutes. Strain off any excess liquid and spread the quinoa out to cool on a tray while preparing the remaining ingredients.
2. Steam or lightly saute corn until just tender and cool to room temparature. Combine all of the ingredients in a large bowl and gently toss. Season with additional salt, pepper, or hot sauce to taste. Serve with fresh lime wedges.