Roasted Corn and Jalapeno Quinoa Salad (or salsa)

I was lucky enough to purchase a bunch of what I believe to be the best summer corn of the season (possibly ever). I may just be over thinking this, but to me organic fruits and veggies always taste better, which this corn was. Juicy, crunchy, pop in your mouth kind of corn that would go great on its own, or mixed in salads like this. I am always trying to find a way to fit quinoa into my diet, and only recently have I been tossing them together as a salad. This salad has roasted corn, and red bell peppers, along with jalapeno (and some other ingredients) which makes for a Mexican salad of sorts. Pair this with any main dish and you have yourself a fiesta!

Ingredients (serves 4):
1 cob corn (which makes about a cup of kernels)
1 bell pepper

2 cups cooked quinoa
1 jalapeno pepper, finely chopped
3/4 cup soy beans (cooked), or any bean you like (black beans work great!)
2 tsp olive oil
1 lime, juiced
1 tsp lime zest
1/2 tsp cumin
1/4 tsp chili powder
1/3 tsp sea salt
pepper, a few grinds

1) To roast the corn, keep it in the husk (cutting off only this hairy bits at the end), and place it directly on the grill in a 450 degree oven. You can also place the bell pepper on the grill alongside it. Bake for a total of 40 minutes, turning every 10 minutes so that the heat is evenly distributed. Allow to cool completely, then remove all of the kernels with a knife. For the pepper, split open and pour out any excess water into the sink. remove the skin, seeds and stem. Chop finely.
2) Place the roasted corn and pepper in a large bowl, along with all of the other ingredients. Allow the ingredients to soak into one another for at least 1 hour in the fridge. Serve as a salsa on burgers, or with chips, or as a side salad. Enjoy!
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