Makes 4 servings. Difficulty
1/2 teaspoon coriander seed 1 cup red quinoa 2 cups water 2 ears of corn 1/4 cup red onion 1/4 cup red bell pepper, chopped 1/4 cup fresh cilantro, chopped 1/2 teaspoon orange zest 1/4 cup orange juice 1/4 cup rice vinegar Salt and freshly ground black pepper Baby spinach leaves (optional)
In a medium saucepan, bring 2 cups of water and coriander to a boil. Stir in the quinoa. Reduce to a simmer, cover and cook until all the water is absorbed (about 15 minutes). Gently fluff the quinoa with a fork. Let cool briefly.
Meanwhile, pull off and discard the husks and silks of the corn. Stand each cob upright, stem side down, and cut the corn kernels off the cob.
Place the quinoa in a large bowl. Add the corn kernels, onion, red bell pepper, cilantro, and orange zest. In a separate bowl, whisk together the orange juice and vinegar. Drizzle have the orange juice mixture over the quinoa. Stir until thoroughly mixed. Adjust seasonings to taste with salt and freshly ground black pepper and additional orange juice mixture. Serve warm or at room temperature over a bed of baby spinach.