A refreshing and vibrant salad featuring quinoa, corn, and a zesty herb-lime dressing, perfect for summer gatherings.
Rinse the quinoa under cold water using a fine mesh sieve.
Rinsing removes the natural coating on quinoa that can make it taste bitter.
Bring 2 cups of water to a boil in a small pot, add the quinoa and a pinch of salt, then reduce heat to low and cover. Cook for 15 minutes.
Avoid lifting the lid during cooking to ensure the quinoa absorbs all the water.
Turn off the heat and let the quinoa sit covered for 5 minutes, then fluff with a fork and let cool.
Fluffing the quinoa with a fork helps separate the grains for a better texture.
Steam or lightly sauté the corn until tender, then let cool.
Using fresh corn kernels enhances the flavor and texture of the salad.
Dice the red onion and bell pepper into small pieces.
Cut the vegetables into uniform sizes for even distribution in the salad.
In a large bowl, whisk together the lime juice, olive oil, salt, black pepper, and hot sauce.
Adjust the seasoning to your taste by adding more lime juice or hot sauce.
Combine the quinoa, corn, red onion, bell pepper, and cilantro in the bowl with the dressing and toss gently.
Toss gently to avoid mashing the ingredients and maintain a light texture.
Serve the salad chilled or at room temperature, garnished with extra cilantro if desired.
Chilling the salad allows the flavors to meld together for a more cohesive taste.
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