Quinoa salad with grilled corn, tomatoes and cilantro Recipe - Los Angeles Times

Ingredients

• 1 cup quinoa
• 1 3/4 cups water
• Salt
• 2 cups grilled corn (from about 2 ears, cut from the cobs)
• 2 cups chopped tomatoes, or cherry tomatoes cut in half
• 1 serrano chile, seeded and minced
• 3/4 cup chopped green onion
• 3 tablespoons lime juice
• 2 tablespoons oil
• 1 clove garlic, minced
• 1 3/4 teaspoons ground cumin
• 1 1/2 cups chopped cilantro