This is a filling salad that could be a meal all by itself on a hot summer day.
2 cups Quinoa
4 cups water
1/4 tsp salt
1/4 tsp freshly ground black pepper
5 tbsp fresh lemon juice
1 cup extra virgin olive oil
1/2 cup coarsely chopped fresh cilantro leaves
2 tsp minced garlic
1 cup fresh corn kernels, cooked
1 cup finely chopped red onion
4 plum tomatoes cut into (1/2-dice)
1 cup diced (1/2 inch) cucumbers
1 ripe avocado, cut into 1/2 inch cubes
Place Quinoa in a medium-sized pan with water, and bring to a boil. Cover and reduce the heat. Simmer 15-20 minute, until the liquid is
absorbed. Remove from heat and, pour it into a bowl and fluff it with a fork. Allow the Quinoa to cool to room temperature.
Make dressing by whisking together 4 tablespoons of the lemon juice, salt, pepper, oil, cilantro and garlic.
Toss the avocado with remaining tablespoon of lemon juice to keep it from turning brown.
Mix vegetables with the Quinoa. Add dressing and stir until everything is coated. Adjust the seasonings to taste. Once it has had salt and
dressing on it, the cucumber will weep, so you’ll want to serve this within 2 hours of preparation.