This colorful and delicious salad is ideal for either lunch or as a side dish. Best of all, it only get better when made in advance.
4 tbsp olive oil
2 cups cooked corn kernels
1/2 cup thinly sliced scallions
1 red pepper, roasted, peeled, seeded and diced
1/2 tsp ground cumin
1/4 tsp ground pigment d’espelette
2 cups cooked quinoa
1 tbsp fine zest of lemon or lime
2-3 tbsp lime or lemon juice
In a non-stick pan, heat the olive oil on high heat, add the corn and cook until caramelized being sure to stir regularly. Season with salt. The kernels may pop, so consider covering the pan with a sieve Lower the heat and add the scallion, red pepper, cumin and pigment d’espelette. Saute for 5 min, stirring constantly. Transfer the ingredients into a salad bowl. Add the quinoa, the zest and the citrus juice. Check seasonings. This salad can be eaten hot, at room temperature or cold and served with just about anything.