Ingredients

1 cup quinoa

1 ½ cups vegetable stock, or pineapple juice with soy sauce

½ tsp salt

2 ½ cups corn, fresh off the cob

1 small red onion

½ red pepper, finely diced

3 tbsp lemon juice

3 tbsp lime juice

¼ cup chopped cilantro

3 scallions, minced

2 tbsp finely minced chives

1 tsp salt

chili adobo sauce to taste

Preparation

  1. Rinse quinoa thoroughly with cold, running water. Bring stock/juice mixture to boil in a small pot, add the quinoa and salt and bring to a boil again. Cover and reduce heat to low for 15 minutes. Turn off the heat and keep the pot covered for an additional 5 minutes. Strain off any excess liquid and spread the quinoa out to cool on a tray while preparing the remaining ingredients.

  2. Combine all of the ingredients in a large bowl and gently toss. Season with additional salt, pepper or hot sauce to taste. Serve with fresh lime wedges.