2 hds rainbow swiss chard, washed and dried
Kosher salt & White Pepper
4 cobs fresh corn
2 cups quinoa, cooked
½ red onion, chopped
Juice of 6 limes
¼ cup vegetable oil
2 tablespoons honey
1 tablespoon cumin
4 oz feta cheese
½ cup chopped cilantro
Grill the cobs of corn in their husks over medium high heat for 10 minutes.
Remove from the grill, cool and then shuck. Cut the corn from the husks and place the cut kernals in a large mixing bowl.
While the corn is grilling, cook the quinoa in 4 cups of water with 1 teaspoon of kosher salt according to package directions. After cooking, set aside to cool then add to the bowl with the corn, red onion, black beans, cheese and cilantro.
Whisk the lime juice, vegetable oil, honey and cumin together in a small bowl and season with kosher salt and freshly ground black pepper. Add more honey to your taste.
Pour over the quinoa mix, and stir gently to coat.
Season Swiss chard with salt and pepperLightly grill the swiss chard until tender
serbe with salad