Quinoa is a high protein seed that has a fluffy, slightly crunchy texture. You can make this salad a day ahead of time; just be sure to add the avocado at the last minute so it doesn't discolor. The quinoa will cling to it, so it's best to scatter it over the top rather than mix it in.
1cupQuinoaif not pre-washed, follow package instructions for rinsing
1-2/3cupsVegetable broth
1teaspoonSaltdivided into ½ teaspoons
1cupTomatoesChopped
1-1/4cupsFresh cut cooked cornfrom 2 cobs
2Scallionswhite and green parts, finely sliced
1smallJalapeno pepperseeded and finely chopped
1/3cupFresh cilantroChopped
1tablespoonFresh lime juice
1Avocadocut into bite-sized chunks
Instructions
Heat 1 tablespoon Persian Lime EVOO in a medium sauce pan over medium-low heat.
Add onions and cook, stirring frequently, until soft and translucent, about 5 minutes.
Add quinoa to onions and continue cooking, stirring constantly, for 3-4 minutes.
Add vegetable broth and stir in 1/2 teaspoon salt. Turn heat up to high and bring to a boil. Cover pan tightly with lid, turn heat down to low and simmer for 17-20 minutes, until liquid is absorbed and quinoa is cooked.
Transfer cooked quinoa to mixing bowl and chill in refrigerator.
When quinoa is cool, add remaining tablespoons of Persian Lime EVOO, tomatoes, corn, scallions, jalapeno, cilantro, remaining 1/2 teaspoon salt and lime juice.
Taste and adjust seasoning if necessary.
Right before serving, scatter avocado chunks over top.