Mexican Charred Corn and Quinoa Salad

Serves 6-8
by Tenina Holder

This is seriously one of my favourite salads ever. I think I was doing something right the day this was invented. I love it with or without the Chicken Tinga, it is fantastic as a lunch with crusty bread. I love it as leftovers, it is perfect with pork, fish or BBQ-ed beef, whatever your fancy, this salad does the distance. You can increase the yield to serve a lot of people or just have leftovers...for days. It improves a little with age, just like all good things! 

This recipe originally appeared in Keeping it Simple but was created for my Mexican cooking classes, which may be online one of these days, keep hoping! In the meantime, YUM. Enjoy.

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