Roasted Corn and Quinoa Salad

Ingredients

• Salt and pepper (to taste)
• Olive oil (2 tablespoons)
• Lime juice (2 tablespoons)
• Fresh cilantro (1/4 cup, chopped)
• Red onion (1/4 cup, finely chopped)
• Cherry tomatoes (1 cup, halved)
• Cucumber (1, diced)
• Red bell pepper (1, diced)
• Quinoa (1 cup)
• Corn (4 ears)

Instructions

1. Preheat the oven to 400°F.
2. Place the corn on a baking sheet and roast for 15-20 minutes, or until lightly browned. Let cool, then cut the kernels off the cob.
3. Rinse the quinoa under cold water. In a saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let cool.
4. In a large bowl, combine the roasted corn, cooked quinoa, red bell pepper, cucumber, cherry tomatoes, red onion, and fresh cilantro.
5. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss to combine.
6. Refrigerate for at least 1 hour before serving to allow the flavors to meld together.
7. Serve chilled and enjoy!