• Prepare the quinoa – see instructions below.
• Preheat the grill on medium-high. Brush the corn with oil, and place on the grill. Grill the corn on all sides until nicely charred – rotating them a few times as you grill. At the same time, place the bell pepper on the grill.
• Lightly char the pepper on all sides. Remove the corn and bell pepper from the grill and allow to cool. Slice the kernels off the cob, and dice the bell pepper.
• Place the cooked quinoa in a large bowl and drizzle in coconut milk. Toss gently to combine. Taste and add in more coconut milk if you prefer.
• Add in 3/4 of the charred sweet corn, cherry tomatoes, bell peppers, and fresh herbs, as well as a squeeze of lime juice and a few pinches of Sriracha-Lime Sea Salt. Toss to combine.
• Top with the rest of the vegetables, and garnish with lime wedges. Sprinkle in more Sriracha Lime Sea Salt, if desired.

How to cook quinoa:

• Rinse quinoa in cold water thoroughly before cooking. This helps to remove any remnants of the natural coating around the seeds called saporin, which can make the quinoa taste slightly bitter. Drain well in a fine sieve.
• Combine 1 part quinoa with 2 parts water or broth in a saucepan. Add in a few pinches of salt. Bring it to a boil.
• Cover, reduce heat to low, and simmer until quinoa is tender – about 15-18 minutes.
• When it’s done, fluff the quinoa gently with a fork. (If there’s any remaining liquid, just continue simmering over low heat for another 2-3 minutes, or until all the water has been absorbed).
• Let cool while preparing the other vegetables. You can also chill the quinoa in the refrigerator.