Azteca Brown Rice and Quinoa Salad

This dish may be served warm or as a cold salad.  It tastes even better if you let it set in the refrigerator overnight.

Serves 6

2 cup brown rice, long grain, cooked
1 cup red quinoa, cooked
1/2 onion onion, sweet, raw
1 pablano pepper, green, raw
1 small red pepper, sweet, raw
2 ears corn on the cob, husked
1/2 cup kale, raw, chopped
1/4 cup cilantro, raw finely chopped
1 whole tomato,red, ripe, raw, chopped
2 clove garlic,raw, finely chopped
1/4 cup lime juice
1 jalapeno pepper, green, raw, finely chopped
3 stalks green onions finely sliced
Recipe Directions:
Cook brown rice in a rice cooker as per package directions. Let cool. Cook red quinoa according to package directions and set aside and let cool.  (tip:  you can prepare extra rice and quinoa andfreeze cooked portions for another meal).
Using natural wood charcoal, grill the onion, pablano peppers, red bell
pepper, and corn on the cob until soft and slightly blackened.  Remove the pepper from the grill and loosely wrap them in foil to steam for 10 minutes. Let peppers slightly cool until you are able to handle them.  Remove the pepper skins and seeds and discard. Chop the peppers.  Remove the corn kernals from the cob.   Chop the onion.  In a large bowl combine all
ingredients and season with salt and pepper to taste.  
Nutrient Analysis per Serving:
Calories: 180.9              
Total Fat: 1.7
Saturated Fat: 0.2
Trans Fat:  0.0
Polyunsaturated Fat:  0.0
Monounsaturated Fat: 0.0         
Cholesterol: 0.0
Sodium: 16.2
Carbs: 38.4              
Fiber: 4.5
Protein: 5.6