Quick and Tasty Charred Corn Salad with Beans and Quinoa

Ingredients

• 1 cup of water
• A hearty pinch of kosher salt
• 1/2 cup of quinoa
• 1 teaspoon kosher salt
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• Zest and juice from one medium lime (around 3 tablespoons juice)
• 2 teaspoons honey (switch it to maple syrup for a vegan option)
• 2 tablespoons olive oil, pick a good one
• Two garlic cloves, minced
• 2 jalapeños with seeds taken out, finely cut up
• Half of a small red onion, diced finely—or use one shallot instead
• 1/4 cup chopped fresh cilantro, packed loosely
• 1 1/2 cups of sweet yellow corn (can be fresh or frozen, both work well)
• A 13.4 oz can of pinto beans, washed and drained