Quinoa Salad with Fresh Corn, Tomatoes, Avocado & Lime
 This summery quinoa salad with crisp corn, juicy tomatoes, spicy jalapeños, creamy avocado, and fresh lime is as healthy as it is filling. Ingredients 2 tablespoons extra-virgin olive oil ½ cup chopped yellow onion, from one small onion 1 cup quinoa, rinsed (or pre-washed) 1¼ to 1¾ cups vegetable broth (see note) 1 teaspoon salt, divided 1 heaping cup grape or cherry tomatoes, halved 1¼ cups fresh cut cooked corn, from 2 cobs 2 scallions, white and green parts, finely sliced 1 small jalapeño pepper, seeded and finely chopped ⅓ cup chopped fresh cilantro 2 tablespoons lime juice, from 1 large lime 1 avocado, cut into bite-sized chunks 2 tablespoons extra-virgin olive oil ½ cup chopped yellow onion, from one small onion 1 cup quinoa, rinsed (or pre-washed) 1¼ to 1¾ cups vegetable broth (see note) 1 teaspoon salt, divided 1 heaping cup grape or cherry tomatoes, halved 1¼ cups fresh cut cooked corn, from 2 cobs 2 scallions, white and green parts, finely sliced 1 small jalapeño pepper, seeded and finely chopped ⅓ cup chopped fresh cilantro 2 tablespoons lime juice, from 1 large lime 1 avocado, cut into bite-sized chunks Instructions Heat 1 tablespoon of the olive oil in a medium saucepan over medium-low heat. Add the onions and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the quinoa and continue cooking, stirring constantly for 3 to 4 minutes. Add the broth and stir in ½ teaspoon salt. Bring to a boil. Cover the pan, reduce the heat to low, and simmer for 17 to 20 minutes, or until liquid is absorbed and quinoa is cooked. You'll know it is done when the little "tails" sprout from the grains. (If necessary add 1 to 2 tablespoons more water if the quinoa is not cooked by the time all the liquid is absorbed.) Transfer the contents to a mixing bowl and put in the refrigerator to chill, about 1 hour. When the quinoa is cool, add the remaining tablespoon of olive oil, tomatoes, corn, scallions, jalapeno, cilantro, remaining ½ teaspoon salt, and lime juice. Taste and adjust seasoning, if necessary. Right before serving, scatter the avocado chunks over top. The quinoa will cling to the avocado, so it's best to scatter it over top rather than mix it in. The salad will keep nicely in the fridge for 2 to 3 days. Note: Different brands of quinoa call for different amounts of liquid. I’ve given a range, so refer to the package instructions for the correct amount. Note: Be very careful when chopping jalapeño peppers. The juices and seeds can irritate your skin so it's a good idea to wear gloves; at the very least, keep your hands away from your eyes and wash them well when done. Heat 1 tablespoon of the olive oil in a medium saucepan over medium-low heat. Add the onions and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the quinoa and continue cooking, stirring constantly for 3 to 4 minutes. Add the broth and stir in ½ teaspoon salt. Bring to a boil. Cover the pan, reduce the heat to low, and simmer for 17 to 20 minutes, or until liquid is absorbed and quinoa is cooked. You'll know it is done when the little "tails" sprout from the grains. (If necessary add 1 to 2 tablespoons more water if the quinoa is not cooked by the time all the liquid is absorbed.) Transfer the contents to a mixing bowl and put in the refrigerator to chill, about 1 hour. When the quinoa is cool, add the remaining tablespoon of olive oil, tomatoes, corn, scallions, jalapeno, cilantro, remaining ½ teaspoon salt, and lime juice. Taste and adjust seasoning, if necessary. Right before serving, scatter the avocado chunks over top. The quinoa will cling to the avocado, so it's best to scatter it over top rather than mix it in. The salad will keep nicely in the fridge for 2 to 3 days. Note: Different brands of quinoa call for different amounts of liquid. I’ve given a range, so refer to the package instructions for the correct amount. Note: Be very careful when chopping jalapeño peppers. The juices and seeds can irritate your skin so it's a good idea to wear gloves; at the very least, keep your hands away from your eyes and wash them well when done. Nutrition Information Powered by Per serving (4 servings) Calories: 357 Fat: 17g Saturated fat: 2g Carbohydrates: 45g Sugar: 6g Fiber: 9g Protein: 9g Sodium: 614mg Cholesterol: 0mg Per serving (4 servings) Calories: 357 Fat: 17g Saturated fat: 2g Carbohydrates: 45g Sugar: 6g Fiber: 9g Protein: 9g Sodium: 614mg Cholesterol: 0mg