Ingredients

• 1 cup Organic Tricolor Quinoa
• 4 ears Corn, husks and silks removed
• 12 oz mixed Cherry Tomatoes, quartered
• ½ large Red Onion, diced
• 4 large Jalapeños, de-seeded, de-veined and diced
• 1 cup chopped Parsley
• 3–4 oz crumbled Cotija Cheese

• 4 ½ Tbsp Apple Cider Vinegar
• 1 Tbsp + 1 ½ tsp fresh Lime Juice
• ¾ tsp Dijon Mustard
• 1 clove Garlic, finely minced
• 3–4 tsp Honey
• ½ tsp Kosher Salt, plus more to taste
• ¼ tsp freshly cracked Black Pepper, plus more to taste
• ¼ cup + 2 Tbsp Extra Virgin Olive Oil

Instructions

1. Prepare quinoa. Bring 2 cups water to a boil. Add quinoa, cover, then reduce heat until gently simmering. Let cook for 12–15 minutes, or until water is fully absorbed. Remove from heat and let rest, covered, for 15 minutes.
2. Prepare vinaigrette. Add apple cider vinegar, lime juice, mustard, garlic, honey, salt, pepper and olive oil. Seal with a lid and shake vigorously to combine. Taste, and add additional honey or salt as needed.
3. To prepare corn, remove kernels from each cob. Set a skillet over medium heat and drizzle with 2–3 teaspoons oil. Once hot, add kernels and let cook, stirring occasionally, until they begin to char a bit, about 10 minutes. Once charred, remove from heat.
4. Add cooked quinoa and corn to a large bowl and let cool. Once cooled, add tomatoes, onions, jalapeños, parsley and about half of the cotija cheese. Drizzle with half of the prepared dressing, a pinch or two of salt, and toss well to combine.
5. Taste and drizzle with additional dressing as desired. Garnish the entire salad with the remaining cotija cheese and serve right away.