Ingredients:

• 1 cup quinoa
• 1 3/4 cup water
• Salt
• 2 cups grilled corn (from about 2 ears, cut from cob)
• 2 cups chopped tomatoes or cherry tomatoes cut in half
• 1 serrano chili, seeded and minced
• 3/4 cup chopped green onion
• 2 Tbsp lime juice
• 2 Tbsp oil
• 1 garlic clove, minced
• 1 3/4 tsp ground cumin
• 1 1/2 cup cilantro

Directions:

• Place quinoa in strainer and rinse until the water runs clear, 1-2 minutes.
• Transfer quinoa into a medium saucepan and cook over medium heat, stirring constantly.  It will dry and then begin to stick a bit.  Keep stirring until it begins to toast, smell nutty and turns a light gold, about 5 minutes total.
• Add water and 1/4 tsp salt.  Bring to a simmer.  Cover and cook until quinoa is dry, about 30 minutes.  Remove from heat.  Set aside for 10 minutes before fluffing with a fork.  (Dish can be prepared to this point up to a day in advance.    Refrigerate: tightly covered, bring to room temperature before serving.)
• When ready to serve, transfer quinoa to a mixing bowl and gently stir in corn and tomatoes, chili, green onions, and 1 tsp salt.
• Combine lime juice, oil, garlic, and cumin in a blender and puree to a smooth dressing.
• Pour about half the dressing over the quinoa mixture and stir gently to combine.  Add more dressing to taste.
• Gently fold in cilantro.
• Correct the seasoning with more salt or lime juice, if needed, and serve immediately.
• Makes 6-8 servings.