Ingredients:
1 ½ Cups Uncooked White Quinoa
3 Cups Water
¼ Teaspoon Sea Salt
1 Can of Corn (15 ounce) or 1 ½ Cups Frozen Corn Kernels, thawed
1 Whole English Cucumber, diced small
¼ Cup Chopped Fresh Cilantro
2 Tablespoons Extra Virgin Olive Oil
Juice of 1-2 Fresh Lemons (depending on tartness desired)
¼ Teaspoon of Sea Salt, add more to taste
Black Pepper to taste
1 Large Hass Avocado

Instructions:
1. Rinse quinoa in a fine strainer under water. Combine rinsed quinoa with 3 cups of water and ¼ teaspoon sea salt in a medium sauce pan. Bring ingredients to a boil, reduce to a simmer and cover with a lid. Cook for 15-20 minutes until all water is absorbed and quinoa is fluffy and slightly translucent. Uncover, fluff with a fork and let it cool for 10 minutes.
2. While quinoa is cooking move on to the rest of the recipe. Combine corn, cucumber, cilantro, olive oil, lemon juice (begin with juice of one lemon), sea salt and black pepper in a large bowl and toss all ingredients together.
3. Add cooked quinoa into the large bowl with the other ingredients, and toss together to combine. Add more lemon juice, salt and pepper if desired. Cover and chill in the refrigerator for 30 minutes to allow salad to cool and ingredients to combine. When ready to serve top with diced avocado.

Notes:
• I love the salad with the juice of two whole lemons. I suggest that you only begin with one in case two lemons are too tart for your taste. You can always add more later if desired.
• Do not mix in avocado if you will be saving the salad or using leftovers. Add fresh diced avocado to each dish before eating to avoid avocado browning.