Preparation

• 1.

  Rinse quinoa under cold water in a fine mesh strainer.

• 2.

  In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until water is absorbed and quinoa is fluffy.

• 3.

  Remove from heat and let it cool for a few minutes.

• 4.

  In a large bowl, combine the cooled quinoa, diced avocado, cherry tomatoes, red onion, corn, and chopped cilantro.

• 5.

  In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper to create the dressing.

• 6.

  Pour the dressing over the quinoa salad and toss gently to combine, being careful not to mash the avocado.

• 7.

  Taste and adjust seasoning if necessary. Serve immediately or refrigerate for up to two hours before serving.