1.

In a large saucepan of boiling water, cook the quinoa for 12 minutes, or until the germ separates and there's only a tiny white dot left at the core. Drain through the sieve and return to the dry pan, off the heat; cover with a tea towel and let cool.

1.

In a large saucepan of boiling water, cook the quinoa for 12 minutes, or until the germ separates and there's only a tiny white dot left at the core. Drain through the sieve and return to the dry pan, off the heat; cover with a tea towel and let cool.

2.

Husk the corn while you preheat the barbecue to high. Place the cobs directly on the grill and cook, turning until charred all over, about 10 minutes. Let cool slightly, then cut the kernels off the cob into a large bowl.

2.

Husk the corn while you preheat the barbecue to high. Place the cobs directly on the grill and cook, turning until charred all over, about 10 minutes. Let cool slightly, then cut the kernels off the cob into a large bowl.

3.

Chop and add the lettuce along with the other ingredients (save some cilantro for on top), and the cooled quinoa.

3.

Chop and add the lettuce along with the other ingredients (save some cilantro for on top), and the cooled quinoa.

4.

To make the vinaigrette, whisk or shake all the ingredients up in a jar, and drizzle over the salad.

4.

To make the vinaigrette, whisk or shake all the ingredients up in a jar, and drizzle over the salad.

5.

Top with fresh cilantro.

5.

Top with fresh cilantro.