Quinoa Salad with Jalapeños

I'm on a roll with the pickled jalapeños recently, they're just so good! See my jalapeño hummus here if you don't believe me.

I had a quinoa salad recently at my friend's house, and it was so amazing that I needed to recreate it with my new favourite ingredient.

What you need:

1 cup quinoa

1 tin kidney beans

1 cob of corn, or around 1 cup of frozen corn, defrosted

1 red capsicum

1/2 red onion

2 tablespoons pickled jalapeños

1/2 tablespoon extra virgin olive oil

1 lime, juiced

salt and pepper to taste

Boil the quinoa, as per instructions on packet, or 2 cups of water per cup of quinoa in a saucepan on high heat until boiling, then turn down the heat and let simmer for 10-12 minutes or until the water has been absorbed.
While the quinoa is cooking place the corn (still in its husk) in the microwave for 3 minutes.
Finely dice the red onion, and put into a bowl with cold water.
Cut the capsicum into small cubes, and add into a medium-large bowl, finely dice the pickled jalapeños and add them to the bowl.
When the corn is cooked and cooled, remove the husk, and cut the corn kernels off the cob and add them to the bowl.
When the quinoa is cooked, remove it from the heat and add the extra virgin olive oil, lime juice, salt and pepper, and let sit until cooled.
Drain the onion and add them to the bowl. Drain the kidney beans, rinse them then add them to the bowl.
When the quinoa is cooled, add it to the bowl. Mix well and serve in a wrap, with some grilled meat, fish or chicken, or as a snack with corn chips. Enjoy!

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