Summer Quinoa Salad Mexican Style
Ingredients
- 1/2 tablespoon olive oil
- 3 ears fresh corn, kernels cut from cob
- 1/2 tablespoon chipotle powder (or another smoky chili powder)
- 1 ripe avocado
- 1/2 cup fresh cilantro, divided
- 1/4 cup sliced green onions, divided
- 1 serrano pepper, seeded and minced
- juice of 2 limes, divided
- 2 cups cooked quinoa (from 1/2 cup uncooked)
- 1 cup cherry tomatoes, halved
- salt and pepper, to taste
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