Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups quinoa
  • 1 tablespoon extra-virgin olive oil
  • 2 cups water
  • 2 teaspoons ground cumin
  • 4 tablespoons extra-virgin olive oil
  • 1/2 cup fresh lime juice (, plus more to taste)
  • 1 tablespoon finely chopped seeded jalapeno pepper (, plus more to taste)
  • 1 clove garlic (, grated)
  • 1 teaspoon coarse salt
  • 1 cup fresh corn kernels ((from 2 ears))
  • 1 cup cherry tomatoes (, halved or quartered)
  • 4 scallions (, diced)
  • 1 ripe avocado (, diced)
  • 1/2 cup finely chopped fresh cilantro

Instruction

  • Rinse the quinoa in a fine-mesh strainer under cold water; shake the strainer to remove as much water as possible.
  • Heat the tablespoon of olive oil in a large skillet. Add the rinsed quinoa and cook, stirring, over medium heat until it is light golden brown, about 10 minutes.
  • Add 2 cups water to the quinoa, and bring to a boil. Reduce heat to medium low; cover and cook until the water is absorbed and the quinoa is translucent, 18 to 20 minutes. Uncover and fluff with a fork; let stand until cool, about 10 minutes.
  • In the meantime, in a large bowl, whisk together the cumin, 4 tablespoons olive oil, lime juice, jalapeño, garlic, and salt until combined.
  • Add in the cooled quinoa, corn, tomatoes, and scallions to the dressing; toss gently to blend.
  • Spoon the salad onto a large platter, and garnish with the avocado and cilantro.