Quinoa with corn, tomatoes, avocado, and lime

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!