1 cup quinoa, rinsed
1 chipotle chile in adobo sauce
2 teaspoons adobo sauce (from chipotle chiles)
1 clove garlic, peeled
1/2 teaspoon ground cumin
1 bunch radishes, trimmed, halved, and thinly sliced
1/2 cup (from 1 ear) fresh corn kernels
1/2 cup fresh cilantro leaves, chopped
2 green onions, sliced
4 pieces (5 ounces each) skinless salmon fillet
Variation: Use 1 lb. skinless, boneless chicken breasts, cut into 1-in. chunks, instead of salmon; broil 5 to 7 minutes or until chicken is no longer pink in center (165 degrees F).
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