Quinoa and Avocado Salad with Roasted Corn

By Carolanne

A friend shared this recipe. It's so good like this that I've never varied the ingredients, although it's one of those recipes that would easily adapt to whatever is in season. Serve it at room temperature or chilled.

Ingredients

• 1 cup quinoa
• 2 cups water
• 2 tablespoons extra-virgin olive oil
• 6 tablespoons fresh lime juice
• 1/2 teaspoon sea salt, or to taste
• 3 tablespoons chopped fresh cilantro
• 1/4 cup finely diced red onion
• 1/2 cup diced yellow pepper
• 1 cup roasted corn kernels (about 2 ears if using fresh)
• 1 large avocado, pitted and diced
• Lettuce leaves
• Tortilla chips (optional)

Preparation

Step 1

Add quinoa to 2 cups water in a saucepan and bring to a boil. Reduce heat and cook, covered, 15 minutes.
Transfer cooked quinoa to a bowl. Drizzle with olive oil and toss, then add lime juice and salt and toss again.
Stir in cilantro, onion, yellow pepper and corn. Add avocado and stir gently. Serve atop lettuce leaves and garnish with tortilla chips, if desired.