Original recipe:
1 1/2 cup Quinoa, rinsed
1 Red Pepper
1/2 Red Onion
2 Nectarines
1/3 cup Cilantro, thoroughly chopped
4 ears Corn on the Cob, shucked and cleaned
1/4 cup Balsamic Vinegar
3/4 cup Extra Virgin Olive Oil
1/2 tsp Salt
1/2 tsp Pepper
2 tbsp Brown Sugar
2-3 large Garlic cloves
1.) Prepare quinoa as directed on the package - usually 1 cup quinoa to 1 1/4 cup boiling water. Cover and simmer for 12-15 minutes. Turn off heat and let sit for 5 minutes, then fluff.
2.) Grill corn over low/medium heat, turning every 10 minutes until kernels are golden.
3.) Chop red pepper, onion, and nectarine into small, bite size pieces. Add to a large bowl.
4.) Cut corn off the cob once cool enough to handle.
5.) Add corn, quinoa, and cilantro to the bowl. Mix well.
6.) Vinaigrette: In a food processor (or tall bowl with a whisk) combine, vinegar, oil, salt, pepper, brown sugar, and garlic until sugar is dissolved. If using a whisk, mince garlic before mixing.
7.) Pour desired amount of vinaigrette over quinoa salad. Mix well.
8.) Refrigerate until ready to serve. Mix salad prior to serving to ensure the dressing is well distributed.
