Quinoa Corn and Avocado Salad

Makes 6 one-cup servings, each containing 225 calories, 6 grams fiber, and 6 grams protein

• 1 c. (170 grams) quinoa
• 2 c. water
• 1 1/2 c. frozen corn
• 1 cup cherry tomatoes, halved
• 1/2 medium red onion, finely diced
• 1 bunch cilantro, chopped
• 2 medium avocados, diced
• zest of 1 lime plus 2 tbsp fresh lime juice
• sea salt to taste (I use 1/2 tsp)

Rinse quinoa in a fine sieve or nutbag under running water until water runs clear. Drain well then transfer to a medium sized pot. Add 2 cups water and bring to a boil. Cover, reduce heat to medium-low and simmer until all water has been absorbed (about 15-20 minutes). Remove from heat and let stand with cover on for 5 minutes. Uncover then fluff quinoa with a fork. 

Meanwhile, in a large mixing bowl, add corn, onion, tomatoes, and cilantro. 

In a small bowl, toss diced avocado in lime juice.

Add cooked quinoa and avocado to the mixing bowl, stir, then serve. Can be served warm or cold.