By Claudia Dávila
Ingredients
- 2 cups quinoa
- 4 cups water
- 1/4 tsp salt
- 1/4 freshly ground black pepper
- 5 tbsp fresh lemon juice
- 1/3 cup olive oil
- 1/2 cup chopped fresh cilantro leaves
- 2 tsp miced garlic
- 1 ripe avocado, peeled and diced (1/2 cubes)
- 1 cup corn
- 1/3 cup finely chopped red onion
- 4 plum tomatoes, diced
- 1 cup cucumbers, diced (1/2 inch)
Instructions
1. Rinse the quinoa in a strainer under cold running water.
2. Place in a medium sized pan with 4 cups of water and bring it to a boil. Lower heat to medium-low and simmer until all the water is absorbed (15 minutes or so).
3. Remove from the heat and fluff the quinoa with a fork. Put it in a large bowl allowing it to cool to room temperature.
4. Season with salt and pepper, and stir gently.
5. Fold in 4 tbsp of the lemon juice, all of the olive oil, cilantro and garlic.
6. Toss the avocado with the remaining 1 tbsp of lemon juice (this helps it retains its colour).
7. Mix the corn, cucumbers and avocado into the cooled quinoa. Adjust seasoning, if necessary.
Serve at room temperature within 2 hours.
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