1 cup red quinoa
2 cups water
1 small can cooked black beans, rinsed and drained
3/4 cup PEPPADEW® Hot Piquanté Pepper Sliced
1 fresh corn, grilled + kernels removed from the cob (see notes below)
1 scallion, diced (use both white and green parts)
1/2 cup fresh coriander, chopped (plus more for topping)
1/2 jalapeño, finely minced
avocado for topping
1/4 cup olive oil
1 1/2 limes, juiced
1 garlic clove, finely minced
1/2 tsp cumin
1/4 tsp cayenne pepper
1/4 tsp salt
Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce the heat to
low, and simmer for about 15 minutes. Turn off heat and let sit with lid on for 5 more
minutes. Then fluff with a fork.
While the quinoa is cooking whisk together the olive oil, lime juice, garlic, cayenne
pepper, cumin, and salt in a large mixing bowl.
Add the quinoa to the dressing and toss.
Add the black beans, PEPPADEW® Hot Piquanté Pepper Slices, corn, scallion, cilantro,
and jalapeño and toss well to combine.
Garnish with avocado and additional cilantro, if desired.
For tasty “grilled” corn, cut the corn off the cob and place in a pan over medium heat
with a drizzle of olive oil and sauté until the kernels begin to brown slightly.