Corn and Poblano Quinoa Salad

Simple Tip:
If the radar shows rain showers in the area, immediately head to your local farmers market.
Crowds will be slim and farmers will be practically paying you to take their produce.
My recent rainy day haul included:
12 Serrano peppers, 6 poblano peppers,
3 bell peppers, 6 ears of corn,
3 tomatoes, 2 eggplants,
1 spaghetti squash
1 butternut squash
Grand Total = $10

Now I know this seems like a random hefty haul and a dish doesn't just come to mind but that is what makes it stressful fun. The first dish that emerged is a corn and poblano quinoa salad that initially sounds like a snooze fest but turned into what I might consider my new "go to" quinoa salad. This salad can be served warm or made ahead and served at room temperature making it a great potluck dish.  Add black beans and you got yourself a healthy protein packed lunch.

  

Corn and Poblano Quinoa Salad

Serves 6-8 as a side dish

3 ears of corn, cut off cob

3 small poblano, diced

1/2 white onion, chopped

3-4 tbsp olive oil

1 cup quinoa, cooked

salt, pepper, cumin, cilantro (to taste)*

Combine corn, poblano, and onion in a baking dish with olive oil and cook for 20-30 minutes on 350 degrees. Add vegetables to cooked quinoa with salt, pepper, cumin and cilantro to taste. *My taste ended with about 1/4 tsp salt, 1/2 tsp cumin and 1/4 cup chopped cilantro.

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