I realized recently that I had a box of quinoa in the pantry that had been sitting unopened for at least 9 months. I read online months ago that quinoa was a healthy food, and bought some, but then never did anything with it! So I decided I needed to test it out. My oldest daughter has been become a vegetarian, and quinoa is an excellent food for vegetarians. It looks like a grain, but it is really a seed, and is unusually high in protein for a plant based food. So I made a southwest inspired salad using the quinoa, and it tasted very good. The quinoa has a very mild, nutty flavor, so the predominate taste was the vegetables and spices I added. Even my husband had seconds, and he is not a fan of similar dishes made with couscous or bulgar wheat.
Add quinoa and water to sauce pan and bring to a boil. Cover and simmer 15 minutes. Refrigerate for an hour or so.
Chop avocado and toss with lime juice to prevent it from browning.
Mix corn, cilantro, green onions, tomatoes and avocado with quinoa. Add oil, salt and pepper and stir until well combined.
Nutrition facts are estimates.