Southwest Quinoa Salad with a KICK

This recipe uses the chorizo spice blend that we have used before in other recipes.  I just find that it brings a nice flavor to things.  Please adjust the recipe to the spice level you can handle, Serrano peppers can be extremely spicy.  You may substitute with jalapeños; or leave the peppers out all together.

Ingredients
4 corns on the cob
1 green bell
1 yellow bell
1 red bell
1 medium red onion
4 Serrano peppers
1 tbs Chorizo Spice
1 large bunch of Cilantro
3 limes juiced
1/2 cup uncooked quinoa
1 cup water or chicken stock

Roast vegetables on the grill and set aside to cool.  In a small pot over high heat boil 1 cup of water or chicken stock.  Add 1/2 cup of quinoa, cover and lower temperature to low.  Cook for 20 minutes (follow package instructions).  Meanwhile dice all the roasted vegetables and de-cob the corn and place into a large serving bowl.  Add Cilantro, chorizo spice and lime juice and mix well.  Add the quinoa once it is cooled slightly.  Refrigerate until ready to serve.