Southwest Quinoa Salad and Lime Vinaigrette

Bring 1 cup plus 3 tablespoons water to a boil in a 1 to 2 quart saucepan. Add rinsed quinoa, stir, and return to a boil for a minute. Cover and reduce heat to low, simmering for 15 minutes without stirring. If the quinoa has absorbed the water and tastes done (tender, no crunch, but not falling apart), drain in a colander then place in a mixing bowl to cool.

Meanwhile, make the dressing. Whisk or stir together all the ingredients and set aside, or refrigerate if making ahead of time. Add half the vinaigrette to the quinoa and stir to combine. Stir bell pepper, scallions, and corn into the salad. Add remaining dressing a little at a time to the quinoa (to ensure the quinoa doesn’t get soggy) or serve it on the side. Taste the dressed quinoa salad and season with salt or more hot sauce to taste.

Serve alone or with shredded red cabbage or salad greens, lime wedges, and/or crumbled queso blanco or feta cheese. Keeps well in the fridge for a few days and can be served cold or room temperature.