A fresh Andean quinoa salad with distinct, fluffy grains. Corn, fresh cheese and olives give it body, while yellow chili and cilantro brighten a clean citrus dressing. Light yet satisfying, it works just as naturally on its own as alongside lunch.
Rinse the quinoa in a fine-mesh strainer for 1 minute, rubbing it gently until the water runs nearly clear. Cut the kernels from the corn cob and place both in the pot with the water and part of the salt; once boiling, lower to medium-low and cook for 14 to 16 minutes, until the quinoa shows its white ring, tastes tender, and very little liquid remains. Turn off the heat, uncover, and let it release steam for 5 minutes so the grains stay separate rather than clumping.
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While the quinoa finishes, cut the fresh cheese into small cubes and chop the black olives, seeded and deveined yellow chili, and cilantro. In a large bowl, mix the lime juice, olive oil, pepper, and remaining salt until the dressing looks glossy; add the cheese, olives, chili, and cilantro.
Once the quinoa and corn are warm and no longer giving off strong steam, add them to the bowl and gently fold from the bottom for 30 seconds, just until the dressing is evenly distributed without breaking up the cheese. Serve warm or at room temperature: the quinoa should stay separate and fluffy, the corn tender, and the dressing fresh with no pool of liquid at the bottom. And that's it—Andean, simple, and very easy to go back for another spoonful. ✨
