Hot salad of quinoa and grilled vegetables

This salad of quinoa and grilled vegetables is the perfect accompaniment to meat or fish.

Ingredients

• Quinoa - 0.5 cup
• Sweet corn - 2 cobs
• Sweet potato (cut into slices 1 cm thick) - 1 pc.
• Large jalapeno pepper - 2 pcs.
• Garlic (chopped) - 1 tsp
• Ground coriander - 1 tsp
• Ground cumin (zira) - 1 tsp
• Olive oil - 1 tbsp. l.
• Water - 0.5 cups
• Chicken broth - 0.5 cups
• Olive oil
• Salt - to taste
• Ground black pepper - to taste
• Fresh mint (chopped) - 0.25 cups

Directions

1. Turn on the grill to preheat to medium-high. Grease the grate with oil. In a saucepan, heat 1 tbsp. olive oil, garlic, cumin, coriander and quinoa, cook over medium heat, stirring occasionally, about 1 minute.
2. Pour in broth and water, bring to a boil. Reduce the heat, cover the saucepan with a lid and cook until the quinoa is tender, about 20 minutes. Turn off the stove, leave the saucepan on it so that the quinoa completely absorbs the liquid.
3. Brush the corn on the cob, sweet potato slices, and jalapeno peppers with olive oil. Sprinkle on all sides with salt and pepper. Place the vegetables on the grill and cook for about 5 minutes on each side, until the sweet potatoes are tender.
4. Remove the grains from the corn cobs, cut the sweet potato into small cubes, remove the seeds from the pepper and chop finely.
5. Put the fried vegetables in a saucepan with quinoa, add mint, salt and pepper to taste, mix well.
6. Serve hot salad immediately.