Quinoa has more protein then other grains.
It is full of iron and B and E vitamins,
contains more calcium then milk,
and it’s easy to digest...
Prep: 5 Mins.
Cook: 15 Mins.
1/2 cup organic whole-grain quinoa, washed and drained
1 cup water
Pinch of kosher salt
1 fresh corn on the cob, cooked with kernels removed
1 avocado, chopped
1 tomato, chopped
1 green onion, sliced on the diagonal
1 tablespoon lime juice
1 tablespoon olive oil
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh parsley, chopped
¼ teaspoon cumin
¼ teaspoon garlic powder
Kosher salt and freshly ground pepper to taste
Bring the water, salt, and quinoa to a boil over medium-high heat in a small saucepan. Reduce the heat to low, cover, and simmer for 15 minutes. Place the quinoa in a medium bowl to cool, with a damp paper towel placed over top of bowl so the quinoa doesn’t dry out while steam escapes.
Add the remaining salad ingredients to bowl, toss to combine, and serve. ~ Enjoy!