Mexican Quinoa Salad with baby peppers
Ingredients
- 1 cup quinoa (whichever color is available)
- 2 cups water
- Salt and pepper to taste
- 1/2 cup diced red onion
- 1/2 cup baby peppers
- 1/2 tsp chopped fresh garlic
- 1/2 cup grilled fresh corn cut off the cob
- 1/2 cup chopped scallions
- 1/4 cup diced fresh tomato
- 1 tsp ground cumin
- 1 tsp chopped cilantro
- 1/2 cup avocado oil
- 2 Tbsp red wine vinegar
- 1/4 cup lime juice
- 1/2 tsp mustard powder
Instructions
- Boil the water with a little salt. Add in the quinoa and cook until all the water is absorbed. Test the quinoa. It should be soft, but not broken down. Add more water if needed.
- Grille the baby peppers over high heat until they become charred, but not too soft. Remove from heat and dice most of them. Save some whole for garnish. Make sure you remove the stems.
- Mix oil, vinegar, Lime juice, salt, pepper, mustard powder and cumin in a bowl. Fold in all other ingredients and adjust seasoning as necessary. Chill and serve, garnished with baby peppers.