Quinoa Salad with Tomatoes, Corn and Avocado

“This is a great salad to make in August when tomatoes and corn are most delicious. It is also just perfect for a bowl meal by adding a little protein. Chicken, salmon or black beans would be great additions for your bowl. It is a really filling, tasty and pretty dish to serve.”
– Carolyn

Prep time 40 minutes
Calories 350 per serving
Servings 4

Ingredients

2 Tablespoons Olive Oil
1/2 cup chopped Yellow Onion
1 cup Quinoa
2 cups Vegetable Broth
1 teaspoon Salt, divided
1 1/2 cup halved assortment of Cherry Tomatoes
Fresh cut, cooked Corn from 2 large cobs
2 Scallions, white and green parts, finely sliced
1 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

Method

Heat 1 Tablespoon olive oil in a medium size sauce pan over medium low heat.
Add chopped onions and cook about 5 minutes stirring frequently, until soft and translucent.
Add the dry quinoa to the onions and continue cooking, stirring constantly for 4 minutes.
Add the vegetable broth and stir in 1/2 teaspoon of salt.
Turn the heat up to high and bring to a boil.
Cover the pot tightly with a lid, turn heat to low and simmer until the liquid is absorbed and quinoa is cooked.
Transfer quinoa to a large bowl and chill in refrigerator.
Bring a large pot of water to a boil to cook the corn.
When the water has come to a full boil, carefully put the corn in the pot and turn heat down to low and simmer for 10 minutes.
Remove corn from water and allow to cool, then refrigerate.
When quinoa has cooled, add the remaining tablespoon of olive oil, tomatoes, corn, scallions, jalapeno, cilantro, remaining 1/2 teaspoon salt and lime juice.
Taste and adjust seasoning if necessary.
Right before serving, add the avocado chunks over the top.