Quinoa Corn Salad

 Serve this alongside my hot honey chicken skewers for a delicious summer meal.

Let's get started.

Quinoa Corn Salad

for the quinoa 

1 1/2 Cups Quinoa

1 Tbsp. Chicken Bouillon

1 Tbsp. Butter

2-3 Cloves of Garlic, minced

4 cups Water

for the corn salad

4 Ears of Corn

1 Pint Cherry Tomatoes, halved

1/4 Cup Cilantro, chopped

2 Limes, juiced

Olive Oil

Kosher Salt

In a medium pot, using medium high heat, add in a drizzle of olive oil, butter, and quinoa. Stir for 1 minute. Add in the minced garlic and sauté for another minute.

Add in 3 cups of water, chicken bouillon powder. Bring to a boil then reduce heat to a simmer. Allow to cook for 12-15 minutes. Then turn off heat and allow to steam for 10 minutes. 

Fluff up with a fork and pour into a large bowl.

Grill your corn on all sides until slightly charred. Remove from the grill and allow to cool slightly.

Cut the kernels off of the cob and place them into the quinoa bowl. Add the tomatoes, cilantro, lime juice, a drizzle of olive oil, and a pinch of salt. Taste and add additional salt if needed.

Serve along the chicken skewers.