Quinoa Salad With Honey-Jalapeno-Lime Dressing

• 1 cup Quinoa (dry)
• 2 cups Water
• 2 whole Limes, Juiced And Zested
• 2 Tablespoons Olive Oil
• 2 Tablespoons Honey
• 1/2 whole Jalapeno Pepper, Finely Chopped
• 1 teaspoon Ground Cumin
• 1/2 teaspoons Paprika
• 3/4 teaspoons Salt
• 16 whole Cherry Tomatoes, Quartered
• 1/4 cups Onions, Chopped
• 1 cup Corn Kernels
• 1/2 cups Cilantro, Finely Chopped
• 1 whole Avocado, Peeled, Pitted, And Diced

1. In a dry saucepan over medium heat, cook the dry quinoa for about 5-10 minutes until it smells toasty, stirring constantly to prevent burning.
2. Add the water to the saucepan and bring to a boil over high heat. Once it boils, cover and bring heat down to low and simmer for about 10-15 minutes, stirring occasionally. Cook until all the water has been absorbed. Watch closely towards the end to avoid burning. When done remove from heat and set aside to cool.
3. While quinoa is cooking, whisk together lime zest, lime juice, olive oil, honey, jalapeno, cumin, paprika, and salt in a small bowl. Set aside.
4. When the quinoa is cooled to your desired temperature, put it into a large serving bowl. Mix it together with cherry tomatoes, onion, corn, cilantro and avocado. Drizzle dressing over the top, toss gently and serve.
5. Notes:
6. - This recipe is vegan if you use agave syrup instead of honey.
7. - Use gloves when handling jalapenos to prevent burning the skin. Don't say I didn't warn you.
8. Adapted from Oh Ladycakes.

quinoa, water, whole limes, olive oil, honey, pepper, ground cumin, paprika, salt, tomatoes, ubc, kernels, cilantro, avocado

Taken from tastykitchen.com/recipes/salads/quinoa-salad-with-honey-jalapeno-lime-dressing/ (may not work)