Mexican Corn Quinoa Salad

Last week, I had a Mexican themed dinner and made the most delicious corn quinoa salad! It was cheese-less, oil-less, but full of flavor, spunk, color, and taste. You must make it — even if you don’t like quinoa or corn, make it! (I served it along with a green salad, kale-chicken enchiladas, and salsa….yum!)

When I cook, I am a mess. But then I clean up. And hello tequila in the background. You must serve tequila when eating Mexican food.

Ingredients:

* 1 cup red quinoa
* 4 ears of fresh corn, then cut from the cob
* 1/2 jalapeno, seeded and diced
* 3 green onions, sliced
* 1 cup of cilantro, chopped
* 2 limes, juiced
* 1 avocado
* salt and pepper

Directions:

* Cook the quinoa according to the directions on the package.

Red quinoa adds some color.

* Cook the corn and then cut off the cob

Corn! More color!

* Once both are cooked, mix together in a large mixing bowl along with the jalapeno, green onions, and cilantro.

Red, yellow, green = colors of this salad, and colors of the Mexican flag (no coincidence).

* Then, in a blender (preferrably a Vitamix, obviously), place the meat of an avocado with the juice of two limes, and salt, pepper, and some water to make the mixture smooth. Blend!