Step 1: Cook the Quinoa

Start by cooking the quinoa. Rinse 1 cup of quinoa under cold water, then add it to a saucepan with 2 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until all the water is absorbed. Fluff with a fork and set aside to cool.

Step 2: Grill the Corn

While the quinoa is cooking, heat your grill to medium-high heat. Brush the corn cobs lightly with olive oil and place them directly on the grill. Grill for about 8-10 minutes, turning occasionally until the kernels are charred and tender. Once done, remove the corn from the grill and let it cool slightly before cutting the kernels off the cob.

Step 3: Prepare the Cilantro Lime Dressing

In a small bowl or jar, combine the chopped cilantro, lime juice, olive oil, honey or maple syrup, minced garlic, cumin, salt, and pepper. Whisk or shake until well combined. Adjust seasoning to taste, adding more lime or honey as needed.

Step 4: Assemble the Salad

In a large bowl, combine the cooked quinoa, grilled corn kernels, black beans, diced avocado, chopped red onion, cherry tomatoes, and fresh cilantro. If using, add the finely chopped jalapeño for a bit of heat. Toss everything together gently to combine.

Step 5: Drizzle with Dressing and Serve

Pour the cilantro lime dressing over the salad and toss again to coat all the ingredients evenly. Serve immediately or refrigerate for an hour to allow the flavors to meld. This salad can be enjoyed warm, at room temperature, or chilled.