2 ears of corn
3 large zucchini
1 tablespoon salt
½ tablespoon pepper
1 cup quinoa
1 ½ cup water
1 red onion, sliced thin
1 jalapeno, minced, ribs and seeds removed
⅓ cup cotija cheese
1 teaspoon cilantro, chopped
For the dressing:
½ cup mayonnaise
1 tablespoon sour cream
Juice of 1 lemon
⅓ cup Rufus Teague Blazin' Hot BBQ Sauce
1 teaspoon salt
¼ teaspoon pepper
¼ teaspoon onion powder
2 teaspoons chive, chopped
Place quinoa and water in a small saucepan. Season water. Bring to a boil. reduce heat, and cover. Simmer for about 15 minutes, or until tender and water is absorbed. Transfer to a large bowl and let cool.
Place corn on foil. Add salt, pepper, and olive oil. Wrap tightly.
Place corn in the oven and roast at 425 for about 20 minutes.
Cut the zucchini in ½ in strips. Add salt and pepper to both sides.
Grill the zucchini for about 2-5 minutes on each side. Get nice score marks on each side.
Remove from grill. Set aside.
While the corn is still in the oven, start to build your dressing.
Whisk together mayonnaise, sour cream, and Rufus Teague BBQ sauce.
Add salt, pepper, and onion powder. Whisk.
Finally, add your lemon juice and chive. Adjust your salt and pepper to your own liking.
Place dressing in the fridge.
Take the corn out of the oven. Remove from cob. Set aside.
In your salad bowl, add the jalapeno, quinoa, corn, red onion and zucchini. Toss.
Top with cilantro, cotija cheese, and drizzle your sauce on the top.