Whisk together the honey, lime juice, garlic, olive oil, salt and pepper in a bowl. Set aside.
Cook quinoa according to directions. Transfer the cooked quinoa to a large bowl and fluff with a fork. Add the corn, jalapeno and poblano peppers. Then drizzle the honey garlic lime vinaigrette over top. Stir to combine.
Serve immediately or place in the refrigerator for two hours to chill and then serve.
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Email Recipe
Corn and Quinoa Salad
Serves 4
Ingredients:
For the Honey Lime Garlic Vinaigrette:
2 tablespoon honey
1/2 cup lime juice
2 cloves garlic, finely minced
1/2 cup olive oil
1/2 teaspoon coarse salt
1/2 teaspoon cracked pepper
For the Corn and Quinoa Salad:
1 cup uncooked quinoa
2 cups fresh corn kernels
1 jalapeno, seeded and finely chopped
2 poblano peppers, seeded and finely chopped
Coarse salt, to taste
Cracked pepper, to taste
Directions:
Whisk together the honey, lime juice, garlic, olive oil, salt and pepper in a bowl. Set aside.
Cook quinoa according to directions. Transfer the cooked quinoa to a large bowl and fluff with a fork. Add the corn, jalapeno and poblano peppers. Then drizzle the honey garlic lime vinaigrette over top. Stir to combine.
Serve immediately or place in the refrigerator for two hours to chill and then serve.
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