Quinoa Salad with Corn, Tomatoes and Avocado Recipe

Heat 1 tablespoon of the olive oil in a medium sauce pan over medium-low heat. Add the onions and cook, stirring frequently, for about 5 minutes, until soft and translucent.

Add the quinoa to the onions and continue cooking, stirring constantly, for 3 to 4 minutes. Add the vegetable broth and stir in ½ teaspoon salt. Turn the heat up to high and bring to a boil.

Cover the pan tightly with a lid, turn the heat down to low and simmer for 17 to 20 minutes, or until liquid is absorbed and quinoa is cooked.

Transfer the cooked quinoa to a mixing bowl and chill in the refrigerator.

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.

Serve and enjoy!