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!