Mexican Elote Grain Salad

Add the red quinoa, 1½ cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed and grains are tender, about 12 to 15 minutes.

Halve the lime. Peel the husks from the corn and cut the kernels away from the cob. Chop the cilantro. Trim, deseed, and chop the bell pepper. Halve the cherry tomatoes.

Add the cooked quinoa to a large bowl and toss to cool. Add the corn kernels, chopped bell pepper, cherry tomatoes, juice from the lime, 2 tbsp olive oil, ¼ tsp salt and a pinch of pepper. Top with chopped cilantro. Enjoy!