Corn, Avocado, and Quinoa Salad with Marinated Tomatoes

• quinoa, uncooked↗1 cup
• ears raw sweet corn, kernels cut off the cob↗4
• marinated tomatoes (see recipe below)1 cup

  see recipe below

• shallot, minced↗1
• lots of fresh cilantro and chives, minced
• limes, juice and zest↗1
• olive oil↗2 tablespoon
• kosher salt↗1 teaspoon
• Cotija cheese↗0.5 cup
• avocados, diced↗1
• cherry or grape tomatoes, halved or quartered↗
• clove garlic, finely grated↗1
• olive oil↗2 tablespoon
• vinegar or lemon juice↗1 tablesheet
• freshly minced herbs (I like parsley)1 tablespoon
• salt to taste (I use about 1/23/4 teaspoon kosher salt)

Step-by-step instructions

1. 1

   Cook quinoa according to package directions.

2. 2

   Prepare marinated tomatoes.

3. 3

   Toss cooled quinoa with corn, tomatoes and juice, shallots, herbs, lime juice and zest, olive oil, and salt.

4. 4

   The mixture will hold up pretty well for a few hours in the fridge (or even for a day or two, if you don’t mind that it will look a little less perky). Wait to toss in your avocado and cheese just before serving for optimal freshness, and if it’s been sitting for a while, give it one more salt / oil / lime juice treatment to wake it all up. YUMYUMYUM.