Pan-Seared Corn and Quinoa Salad

We’re not going to tell you how to live your life or eat your lunch—but if you toast your quinoa while you’re pan-searing your corn, it will increase your enjoyment of this recipe by at least 75 percent.

Make the lime and pepper dressing: In an airtight container, whisk together the dressing ingredients. Cover and set aside for 15 to 20 minutes to help the flavors mingle.

Make the salad: Brush a cast-iron skillet with olive oil and set it over medium heat. Once the skillet is hot, add the corn and brush the ears with olive oil. Using a fork, gently roll the corn to evenly sear. It should take about 3 minutes for the corn to be lightly browned. Transfer the corn to a plate and place in the fridge to cool.

In a large bowl, toss together the quinoa, cilantro, celery, bell pepper, green onions, and pumpkin seeds. Add as much of the jalapeño as you like, ½ teaspoon at a time, depending on how hot you want the salad to be.

Remove the corn from the fridge. Set the stalk end of one ear of corn in a large bowl and hold the top by the narrow end. Gently run a large, sharp knife down the cob to remove the kernels, letting them fall into the bowl. Rotating the corn is less awkward than moving the knife and will get you larger kernels.

Toss the corn kernels into the quinoa salad and mix with a large spoon. Mix in the dressing, transfer the salad to an airtight container, and refrigerate for at least 15 minutes.

Serve cold, with a wedge of lime to squeeze over the top.

TOASTED QUINOA IS ABOUT TO STEAL YOUR HEART

The first time I took the extra time to toast my quinoa, I was furious with myself for not doing it sooner. I cursed “Past Me” for being so impatient and stubborn. See, prior to that night I thought I knew everything. I thought I knew more than my fellow vegans, who swore that toasting quinoa was an invaluable step. Then I tried it, and—like a scene out of some rom-com starring one of the blond women from Grey’s Anatomy—I got it, immediately changed my ways, and ran through the streets in search of more quinoa, vowing never again to take this little wonder grain for granted. End Scene.
To toast your quinoa:Use 1 tablespoon olive oil for every 1½ cups quinoa you’ll be toasting. Heat the oil in a skillet over medium heat. Once the oil is hot, toss in rinsed quinoa and let it toast while continuously flipping with a spatula. Let the little grains toast to a very light golden brown; it should take about 5 minutes. Your quinoa isn’t cooked yet—it’s ready to cook. You’ve just leveled it up.