Quinoa, Corn And Capsicum Salad Recipe

Cooking Directions

• STEP 1.Rinse the quinoa thoroughly under cold water to remove any bitterness.
• STEP 2.In a saucepan, bring 2 cups of water to a boil and add the rinsed quinoa. Reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the water is absorbed.
• STEP 3.Meanwhile, heat a grill pan over medium heat and grill the corn until charred and cooked through. Remove from the heat and let it cool slightly before cutting the kernels off the cob.
• STEP 4.In a large bowl, combine the cooked quinoa, grilled corn kernels, diced capsicum, and chopped fresh herbs.
• STEP 5.In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the dressing.
• STEP 6.Pour the dressing over the salad and toss to combine. Adjust the seasoning if needed.
• STEP 7.Serve the quinoa, corn, and capsicum salad chilled or at room temperature. It can be enjoyed on its own or as a side dish with grilled chicken or fish.
• STEP 8.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• To add more flavor, you can roast the capsicum before dicing it.
• Feel free to add other vegetables like cherry tomatoes or cucumber for extra freshness.
• For a protein boost, you can add some cooked chickpeas or grilled tofu to the salad.

Storage and Serving

• This salad is best served chilled or at room temperature.
• It can be enjoyed as a light lunch or as a side dish with grilled chicken or fish.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.