Salad: United States – Rocky Mountain United States – Rocky Mountain Quinoa Salad

Serving Size: 6

Approximate Time

Prep 30 min

Cook 15 min

Additional 30 min

Total 1 hr 15 min

Ingredients

- 1 cup (170 g) dry quinoa, rinsed
- 2 cups (480 ml) water
- 1/2 tsp (2.5 ml) kosher salt, divided
- 1 cup (160 g) fresh corn kernels (about 2 ears), charred or boiled
- 1 cup (150 g) diced mixed bell peppers (red and yellow)
- 1 cup (150 g) halved cherry tomatoes
- 1/2 cup (75 g) finely diced red onion
- 2 green onions (scallions), thinly sliced
- 1/4 cup (15 g) chopped fresh cilantro
- 1 medium avocado, diced (optional)
- 3 oz (85 g) crumbled local goat cheese or feta (optional)
- 1/3 cup (80 ml) extra-virgin olive oil
- 3 tbsp (45 ml) fresh lime juice (about 1-2 limes)
- 2 tbsp (30 ml) fresh orange juice (about 1 small orange)
- 1 tbsp (15 ml) honey or agave nectar
- 1 tsp (5 ml) Dijon mustard
- 1/2 tsp (2.5 ml) ground cumin (optional)
- 1/2 tsp (2.5 ml) kosher salt (for vinaigrette)
- 1/4 tsp (0.5 g) freshly ground black pepper
- Zest of 1 lime (about 1 tsp / 1 g)
- Lime wedges, for serving

Instructions

Short Description:
A bright, Colorado-inspired quinoa salad featuring locally grown quinoa, sweet corn and colorful bell peppers, tossed in a citrus vinaigrette to showcase fresh regional produce. Served chilled or at room temperature as a refreshing salad course.

Regional Notes:
This Rocky Mountain version emphasizes Colorado-grown quinoa and local summer vegetables (fresh corn and bell peppers) with a lime-orange vinaigrette that reflects Colorado's Southwestern-influenced produce. Unlike generic quinoa salads, it highlights charred fresh corn and a zesty citrus dressing typical of Colorado farmers' market ingredients.

1. Rinse the quinoa thoroughly in a fine-mesh sieve under cold running water until the water runs clear to remove bitterness.
2. In a medium saucepan, combine the rinsed quinoa, 2 cups (480 ml) water, and 1/4 tsp (1.25 ml) kosher salt. Bring to a boil over medium-high heat, reduce to a simmer, cover, and cook until water is absorbed and quinoa is tender, about 12–15 minutes.
3. Remove from heat, let sit covered 5 minutes, then fluff with a fork and transfer to a wide tray or bowl to cool to room temperature while you prepare the vegetables.
4. Char the corn: heat a grill pan or cast-iron skillet over medium-high heat, brush the ears with a little oil, and cook until lightly charred on all sides, about 8–10 minutes; let cool, then cut kernels from the cob. (Alternatively, boil or roast the corn and cut kernels.)
5. In a large mixing bowl combine the cooled quinoa, charred corn kernels, diced bell peppers, halved cherry tomatoes, finely diced red onion, sliced green onions, and chopped cilantro.
6. Make the citrus vinaigrette: in a small bowl or jar whisk together the olive oil, lime juice, orange juice, honey, Dijon mustard, ground cumin (if using), 1/2 tsp (2.5 ml) kosher salt, black pepper, and lime zest until emulsified. Taste and adjust acidity or sweetness as needed.
7. Pour the vinaigrette over the quinoa-vegetable mixture and toss gently to combine. If using avocado and crumbled goat cheese, fold them in carefully to avoid mashing the avocado.
8. Chill the salad at least 15–30 minutes to allow flavors to meld, or serve immediately at room temperature. Adjust seasoning with additional salt, pepper, or lime juice if desired.
9. Serve in bowls or on a platter garnished with extra cilantro and lime wedges.