Aztec Salad Recipe

Cook the quinoa

Rinse 1 cup quinoa in a fine mesh sieve under cold running water until water runs clear. Combine rinsed quinoa, 2 cups water and 1 tsp kosher salt in a medium saucepan. Bring to a gentle boil over medium-high heat, then reduce to low, cover and simmer 12–15 minutes until water is absorbed and quinoa is tender. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork and spread on a rimmed baking sheet to cool faster to room temperature (about 15–20 minutes) or refrigerate until chilled.

Char the poblanos and corn

While quinoa cooks, char the poblanos and corn. For poblanos: hold peppers over a gas flame, under a broiler, or on a hot cast-iron skillet, turning until skin is blackened and blistered on all sides (about 8–12 minutes). Transfer to a bowl and cover tightly with plastic wrap or a lid for 10 minutes to steam. For corn: grill ears over medium-high heat or sear kernels in a hot skillet with a little oil until lightly browned (3–6 minutes). If using frozen, sauté thawed kernels 3–4 minutes to remove excess moisture and add char.

Finish poblanos

Peel the cooled poblanos, remove stems, seeds and membranes, and dice into roughly 1/2-inch pieces. If you prefer less heat, remove all seeds; for more heat keep some.

Prepare beans and vegetables

If using canned black beans, rinse and drain thoroughly. Dice tomatoes (remove excess seeds), finely dice red onion, chop cilantro, slice scallions if using, and dice avocado and set aside. Place beans, charred corn, diced poblanos, tomatoes, red onion and cilantro in a large mixing bowl.

Make the dressing

In a small bowl whisk together 3 tablespoons fresh lime juice, 3 tablespoons extra-virgin olive oil, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1 teaspoon minced chipotle in adobo (or 1/2 tsp smoked paprika), 1/2 tsp black pepper and 1/2 tsp kosher salt. Taste and adjust acidity or salt as needed (add up to 1 more tablespoon lime or pinch more salt).

Combine salad

Add the cooled quinoa to the bowl with the beans and vegetables. Pour dressing over the salad and toss gently but thoroughly to coat all ingredients. Fold in diced avocado last to avoid mashing; reserve a few avocado pieces for garnish if desired.

Chill and meld flavors

Cover the salad and refrigerate at least 30 minutes (up to 2 hours) to allow flavors to meld. Taste before serving and adjust seasoning with more salt, pepper or lime juice if necessary.

Serve

Spoon into bowls or a serving platter, garnish with extra cilantro and scallions if desired, and serve with lime wedges. This salad is best chilled and will keep in an airtight container in the refrigerator for 2–3 days (add fresh avocado just before serving if storing longer).