RECIPE Source: Serious Eats
If you like a fresh and tangy tasting quinoa dish…this is the one! 
The mixture of the corn, tomatoes, avocado, and lime are just so yummilicious. You can either eat this quinoa salad plain or top it on a piece of chicken or fish. Unfortunately, I didn’t take a lot of prepping pictures…I think I was too excited to make a new dish
Serves: 4
Ingredients:
- 2 tablespoons olive oil, divided
- 1/2 cup chopped yellow onion, from one small onion
- 1 cup pre-washed quinoa (if not pre-washed, follow package instructions for rinsing)
- 1-2/3 cups low sodium vegetable broth (recommended brand: Swanson Organic)
- 1 teaspoon salt, divided
- 1 cup chopped tomatoes, from 2 medium tomatoes
- 1-1/4 cups fresh cut cooked corn, from 2 cobs
- 2 scallions, white and green parts, finely sliced
- 1 small jalapeno pepper, seeded and finely chopped
- 1/3 cup chopped fresh cilantro
- 2 tablespoons lime juice, from 1 large lime
- 1 avocado, cut into bite-sized chunks
Directions:
- Heat 1 tablespoon olive oil 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. (Note: I used chicken broth.)
- When quinoa is cool, add remaining tablespoon olive oil, 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. (Note: We ate the quinoa salad warm.)
Enjoy!
