Grilled Corn, Black Bean and Quinoa Relish Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			Kosher salt and freshly ground black pepper 1/2 cup quinoa 8 green onions 2 tablespoons canola oil 8 ears grilled corn, kernels removed 1 can black beans, drained, rinsed well and drained again 1/4 cup extra-virgin olive oil Juice of 1 lime 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh oregano
			Bring 1 cup water to a boil in a small pot over medium heat. Add 1 teaspoon salt and 1/4 teaspoon pepper and stir in the quinoa. Cover the pot and cook until the quinoa is tender and the water is absorbed, about 15 minutes. Remove the pot from the heat and let sit covered. Fluff the quinoa with a fork and transfer to a large bowl. Heat the grill to high for direct grilling. Brush the green onions with the canola oil and sprinkle with salt and pepper. Grill the onions until soft and slightly charred, about 2 minutes each side. Remove the onions from the grill and coarsely chop. Stir the corn, beans, olive oil and lime juice in a bowl. Add the quinoa and chopped green onions. Sprinkle with salt and pepper. Keep the relish at room temperature for at least 30 minutes before serving to allow the flavors to meld. Stir in the cilantro and oregano and serve.