Esquites Quinoa Salad with Avocado

Now that Spring has arrived, we are firing up the grill! In searching of some new side dishes, I came across this one. It was fresh and filling, and not potato! Everyone loved it. And it tastes great cold as leftovers as well. 

Ingredients

• 1 cup quinoa
• 1 3/4 cups water or broth
• 2 tablespoons butter
• 2 cups corn (about 3 ears)
• 1 large avocado, diced
• 1 jalapeno, optionally seeded and finely diced
• 1 clove garlic, chopped
• 3 tablespoons mayonnaise (or Greek Yogurt or oil)
• 2 tablespoons lime juice (~1 lime)
• 1/4 cup cilantro, chopped
• 1/4 cup cotija (or queso fresco or feta), crumbled
• 2 green onions, sliced
• salt, pepper and chili powder to taste

Directions

1. Bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15 minutes, remove from heat and let sit for 5 minutes, covered.
2. Meanwhile, melt the butter in a heavy skillet over medium-high heat, add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 10-14 minutes.
3. Mix everything and serve warm or at room temperature

Recipe: www.closetcooking.com