Avocado Quinoa Salad

Base:

- Raw kernels of 2 ears of corn, shaved right from cob

- 2 avocados, sliced and cut into 1” pieces

- 1 1/2 cups dry quinoa

- 3 Tbs. red onion, finely chopped

Dressing:

- 1 Tbs. lemon juice
- 1 Tbs. olive oil
- 2 Tbs. low-sodium tamari
- 1 Tbs. brown rice vinegar

Pre-prep: Be sure to soak the quinoa overnight in water and rinse well before using.

1. In a saucepan place 2 cups of water and bring to a boil. Reduce heat and add the quinoa to the hot water, and simmer until the water is absorbed and the grains become translucent soft (about 10-15 minutes). Pour through a strainer and set to the side in a bowl.

2. Blend all the dressing ingredients together until smooth in a blender, or simply add them to a bowl and whisk well with a fork.

3. Shave the kernels of raw corn right off the cob with a large knife, and add to the quinoa along with the avocadoes and chopped onion. Mix well.

4. Pour the dressing on top of the mixture and mix well again