Ingredients:

  • 1 cup (185g) uncooked white or tri-color quinoa
  • 2 cups (475ml) vegetable broth
  • 0.5 tsp (3g) fine sea salt
  • 3 cups (450g) corn kernels, fresh or thawed
  • 1 tbsp (15ml) avocado oil
  • 1 red bell pepper, finely diced
  • 0.5 red onion, finely minced
  • 0.25 cup (60g) plain full-fat Greek yogurt
  • 2 tbsp (30g) mayonnaise
  • 2 cloves garlic, grated into a paste
  • 2 large limes, zested and juiced
  • 1 tsp (2g) smoked paprika
  • 0.5 tsp (1g) chipotle chili powder
  • 0.5 cup (60g) Cotija cheese, crumbled
  • 1 bunch fresh cilantro, chopped
  • 1 jalapeño, seeded and minced

Instructions:

  1. Rinse the quinoa under cold water to remove saponins.
  2. Combine quinoa with 2 cups vegetable broth and 0.5 tsp salt in a medium saucepan.
  3. Bring to a boil, then reduce to a low simmer. Cover and cook for 15 minutes until the liquid is fully absorbed.
  4. Remove from heat, let sit covered for 5 minutes, then fluff with a fork until light and airy.
  5. Heat a large cast iron skillet over medium high heat with 1 tbsp avocado oil.
  6. Add 3 cups corn kernels in a single layer and leave undisturbed for 3–4 minutes until deeply charred and popping.
  7. Toss the corn and cook for 2 more minutes, then stir in diced bell peppers and onions for the final 60 seconds until just softened but still crisp.
  8. Whisk the dressing ingredients (Greek yogurt, mayo, lime juice, zest, garlic, and spices) in a small bowl until velvety and smooth.
  9. Combine the warm quinoa and charred vegetables in a large bowl.
  10. Pour dressing over and fold gently, then top with Cotija cheese, cilantro, and jalapeño until perfectly coated.