Ingredients
2tbspextra virgin olive oil
½cupyellow onion
1cupquinoa,pre-washed
1⅔cupvegetable broth,low sodium
1tspsalt,divided
1cuptomatoes
1¼cupcorn,cooked
2scallions,white and green parts, finely sliced
1small jalapeño pepper,seeded, finely chopped
⅓cupfresh cilantro,chopped
2tbsplime juice
1avocado,cut into bite-sized chunks
Preparation
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!
