Mexican Corn and Quinoa Salad (Aka Esquites with Quinoa)

• 1 cup red or white quinoa
• 3 cups corn (about 4 ears), cut from the cob
• 1/2 jalapeno, seeded and finely diced
• 2 green onions, sliced
• 1 handful cilantro, chopped
• 1 lime, juiced
• 2 tablespoons cotija (or feta), crumbled

chili powder to taste

• 1/2 cup shredded Monterey jack cheese
• 1 avocado

salt and pepper to taste

1. Cook the quinoa according to the package directions.
2. Once cooked, add the quinoa and raw corn to a large mixing bowl with the chopped jalapeño green onions, cilantro, half of the lime juice, cotija cheese and a dash of chili powder. Toss to combine.
3. Remove the avocado from the skin and discard the seed. Place the flesh of the avocado in a blender or food processor with the remaining lime juice and blend until smooth. Add a few tablespoons of water as needed to make the mixture smooth, it should be a similar consistency to a mayonnaise.
4. Remove the avocado mixture from the blender, toss it with the corn and quinoa mixture and top with the shredded jack cheese. Season with salt and pepper as needed and serve.