Quinoa Corn Salad

Is anyone else currently obsessed with any and all forms of salad like I am?

I actually eat quinoa fairly regularly, so it's odd that I don't have a single recipe on my blog with quinoa. Usually I just use it in place of rice rather than doing something special with it, like this salad. This salad is full of flavour with corn (can never get enough corn in the summer!), red onion, jalapeno, red pepper, cilantro, green onions, lemon and lime. I actually made this salad long before corn was in season and used frozen corn, so either fresh or frozen would be good here.

I'm submitting this to Ricki's Wellness Weekends.

If this sounds good, you might also like:
Meditteranean Pepper Salad
Broccoli Slaw
Last Minute Sesame Noodles
Orzo Salad with Chickpeas, Dill and Lemon

Quinoa Corn Salad
Adapted from Rebar: Modern Food Cookbook

I added 1 tbsp oil to the original recipe but it's not necessary if you don't want to add it.

1 cup dry quinoa
1 1/2 cups water
1/2 tsp salt

2 1/2 cups corn, fresh or frozen
1 small red onion, minced
1 jalapeno pepper, seeded and minced
1 red pepper, finely diced
3 tbsp lemon juice
3 tbsp lime juice
1/4 cup chopped cilantro
1/2 cup green onion, minced
1/2 tsp salt
1 tbsp oil (optional)

1. Bring water to boil in a small pot, add the quinoa and salt and bring to a boil again. Cover and reduce heat to low for 15 minutes. Turn off the heat and keep the pot covered for an additional 5 minutes. Strain off any excess liquid and set aside to cool.

2. Steam or lightly saute corn until just tender and cool to room temperature. Combine all of the ingredients in a large bowl and gently toss. Season with additional salt and pepper to taste. Serve with fresh lime wedges.