Roasted Corn and Quinoa Salad

Ingredients

Corn

4 ears, husked

Quinoa

1 cup, rinsed

Water

2 cups

Red bell pepper

1, diced

Cucumber

1, diced

Cherry tomatoes

1 cup, halved

Red onion

1/2, finely chopped

Fresh cilantro

1/2 cup, chopped

Lime juice

3 tablespoons

Olive oil

2 tablespoons

Salt

to taste

Black pepper

to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Place the husked corn on a baking sheet and roast in the preheated oven for 15-20 minutes, turning occasionally, until the kernels are lightly browned and fragrant. Remove from the oven and let cool before carefully cutting the kernels off the cob.
3. While the corn is cooling, rinse the quinoa thoroughly under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa has absorbed all the water. Remove from heat and let cool.
4. In a large mixing bowl, combine the roasted corn, cooked quinoa, diced red bell pepper, cucumber, halved cherry tomatoes, finely chopped red onion, and fresh cilantro.
5. In a separate small bowl, whisk together the lime juice, olive oil, salt, and black pepper to create the dressing.
6. Pour the dressing over the salad mixture and gently toss to combine, ensuring all ingredients are well-coated.
7. Cover the salad and refrigerate for at least 1 hour before serving to enhance the flavors.
8. Serve chilled and enjoy the fresh, vibrant flavors of this nutritious salad!