Roasted Sweet Corn, Quinoa and Avocado Salad

Ingredients:

4 cup(s) stock - (vegetable or chicken)

1 cup(s) corn - kernals (Learn How)

2 cup(s) quinoa - uncooked

1/2 cup(s) rice wine vinegar

2 tablespoon(s) lemon juice - fresh

1 avocado - diced (Learn How)

1/4 cup(s) scallions - thinly sliced

4 plum tomatoes - small diced

1/2 cup(s) cucumber - small diced

1/2 cup(s) olive oil

2 cup(s) salt and pepper - to taste

1/4 cup(s) cilantro leaves - torn not chopped

Steps:

-Preheat the oven to 375 degrees.

-Toss the corn with olive oil and season. Roast the kernals at 400 degrees until golden brown.

-Bring the stock to a boil and add the quinoa. Turn the heat to low and cook the quinoa for 5 minutes and then place a lid on top.

-Turn off the heat and let the quinoa steam in the pan for an additional 10 minutes; fluff with a fork. Drain off excess liquid if neccesary.

-Meanwhile, add vinegar, lemon juice, avocado, scallions, tomatoes, corn and cucumber together in a bowl large enough to accommodate the quinoa.

-Toss the warm quinoa with the vegetables and then toss in the oil.

-Season with salt and pepper and add the cilantro leaves.

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