Quinoa is often called a superfood since it is a good source of plant protein, but its light, nutty taste is very appealing. This is a colorful salad with great contrasting textures. The salad keeps well in the refrigerator for a couple of days but the avocado will begin to fall apart and turn brown after that time.  

•  2 cups quinoa, cooked
•  1 can pinto beans, drained, rinsed
•  ½ cup red bell pepper, diced
•  1 jalapeño, seeded, diced
•  1 cup halved cherry tomatoes
•  ½ cup green onions, sliced
•  1 shallot, finely diced
•  1 cup corn kernels, fresh or frozen
•  1 small avocado, peeled, pitted chopped
•  1 tablespoon fresh lime juice
•  1 tablespoon of olive oil
•  2 teaspoons Deb’s Seasoning (page 269)
•  ½-1 teaspoon garlic or seasoning salt
• Freshly ground pepper

Cook the quinoa according to package directions. Pour off any liquid not absorbed during cooking.  In large bowl or plastic container toss all ingredients together. Frozen corn is parboiled before freezing and thaws quickly once added to other ingredients. Fresh corn kernels can be added raw or parboiled and cooled.  Taste and adjust seasonings. Refrigerate until serving. Check seasonings again right before serving.

 Hint:

 Quinoa is an excellent source of iron, potassium, magnesium and protein.