A bright and spicy summer salad made with quinoa and featuring roasted Hatch chile peppers.
Combine the quinoa, corn, Hatch chiles, bell peppers, onions, cherry tomatoes, and chile powder in a large bowl.
In a small bowl, whisk together the lime juice, olive oil, and crushed garlic. Pour the mixture over the salad ingredients and toss to combine. Garnish with fresh cilantro if desired. Serve immediately, or chill until ready to serve.