A tasty and healthy salad with charred corn, creamy avocado, roasted poblano pepper, and fluffy quinoa mixed together with a tangy lime-cumin dressing.
Ingredients: 1 cup quinoa. 2 cups water. 2 ears of corn, husked. 1 poblano pepper. 2 avocados, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup lime juice. 2 tablespoons olive oil. 1 teaspoon cumin. Salt and pepper to taste.
Instructions: Use cold water to rinse quinoa well. Bring 2 cups of water to a boil in a medium-sized saucepan. Lower the heat, cover, and let the quinoa cook for 15 minutes, or until it absorbs all the liquid. Take it off the heat and cover it for 5 minutes. Use a fork to fluff it up, then let it cool down. Warm up a grill or grill pan over medium-high heat. The corn and poblano pepper should be grilled, turning them over every so often, until they are charred all over. Take them off the grill and let them cool down a bit. Next, take the corn kernels off the cobs and cut the poblano pepper into small pieces. Remove the seeds and stem and throw them away. Put the cooked quinoa, charred corn, diced poblano pepper, diced avocados, chopped red onion, and chopped cilantro in a large bowl. Mix cumin, salt, pepper, lime juice, and olive oil in a small bowl with a whisk. Add the dressing to the salad and mix everything together until it's well mixed. You can serve it right away or put it in the fridge for a few hours to let the flavors mix. If you want, add more cilantro leaves as a garnish before serving.
Prep Time: 15 minutes
Cook Time: 20 minutes
Cornelius Berkowitz
