Quinoa with Avocado, Corn, and Tomatoes

The avocado adds a nice creaminess to this dish and the corn and tomatoes add variety.

Ingredients

1/2 cup uncooked quinoa

6 oz corn (~1.25 cups)

1/2 cup parsley

2 plum tomatoes (approx 1.25 cups)

1 avocado

Instructions

1. Cook quinoa.

2. Toss together ingredients. Enjoy!

Inspired by Andreas Recipes

Notes: I'm not a big fan of the parsley flavor, but it adds visual appeal. Try substituting kale or spinach instead. Must eat cold, because warm avocado does not taste good.

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