Mexican quinoa salad with lime dressing

1 Place quinoa in a medium saucepan with water; bring to the boil. Reduce heat to low, cover pan and simmer for 12 minutes, or until grains absorb water. Remove pan from heat and set aside to cool.

2 Meanwhile heat a grill pan or barbecue hotplate to medium. Spray with olive oil. Grill corn until lightly charred and tender. Remove from heat and leave to cool.

3 Slice kernels from corn cobs with a sharp knife. Place cooked quinoa and corn in a large salad bowl with black beans, cabbage, tomatoes and coriander. Combine lime juice, olive oil, paprika, chilli and maple syrup in a small bowl to make dressing; add to salad and toss gently. Serve quinoa salad with lime wedges.