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1
Preheat the oven to 350F (180C).
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2
In a bowl, rinse the quinoa with water, rubbing it between your fingers for about 10 seconds.
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3
Drain and transfer it to a 3-quart pot.
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4
Add 2 1/2 cups water and 1/4 teaspoon salt and bring to a boil over medium-high heat.
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5
Reduce the heat to medium low and simmer, covered, until the quinoa is tender but still delicately crunchy, 14 to 16 minutes.
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6
Drain the quinoa and return it to the pot.
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7
Cover and let the quinoa rest for 5 minutes, then fluff it with a fork.
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8
Allow to cool to room temperature.
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9
While the quinoa cooks, heat 1 tablespoon of the vegetable oil in a large nonstick skillet over medium-high eat.
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10
Stir in the corn, cook, stirring a few times, until well roasted and browned, about 8 minutes.
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11
Remove from the heat and allow cool to room temperature.
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12
Meanwhile mix together the maple syrup and walnuts until well combined.
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13
Place the walnuts on a baking sheet and toast in preheated oven for about 15 minutes, until golden brown and fragrant.
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14
Cool.
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15
In a large bowl, add the quinoa, onions, soy beans, roasted corn, celery, apple, toasted maple walnuts, roasted bell peppers, and black olives.
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16
In a small bowl, whisk together olive oil, apple cider vinegar, chipotle chill, salt and black pepper to taste.
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17
Pour the dressing over the salad and toss to evenly coat.
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18
Divide among the serving plates and serve.
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19
It can be made 1 day ahead and let sit in the frige for overnight.
