Quinoa Summer Salad
This is a perfect summer side dish that is great for a crowd or it can be made up for a week of lunches. It can last for a few days in the fridge, especially if you wait to add the avocado right before serving.
1 1/2 cups quinoa, cooked
3 ears of corn, cooked and cut off the cob
1 cup of grape tomatoes, halved
1/2 cup cucumber, chopped
1 avocado, sliced
2-3 tablespoons cilantro, chopped
3 tablespoons evoo
1 lime, juiced
salt and pepper to taste
Combine ingredients in a large bowl and toss to combine.