Grilled Corn And Avocado Lime Quinoa Salad

• 2 ears Fresh Corn, Shucked
• 2 whole Limes, Juiced
• 1/3 cups Olive Oil
• 1 Tablespoon Honey
• 1 teaspoon Salt
• 1/2 teaspoons Pepper
• 3 cups Cooked Quinoa (cooked According To Package Instructions For A Yield Of 3 Cups; Then Cooled)
• 1/4 cups Minced Red Onion
• 1 whole Avocado, Peeled, Pitted, And Diced
• 2 Tablespoons Minced Jalapeno (With Or Without Seeds, Depending On How Hot You Like It)
• 1/2 cups Chopped Fresh Cilantro

1. Heat up your grill on high, grill the corn on all sides until it is nice and charred in spots. Remove it from the grill to a board to cool, then carefully cut all the kernels off the cob and set aside.
2. In a large serving bowl (this is a one bowl salad) add the lime juice, olive oil, honey and salt and pepper. Whisk the dressing thoroughly.
3. Add the cooked and cooled quinoa to the dressing, along with the cooled corn kernels, red onion, avocado, jalapeno and cilantro. Stir gently to combine. Refrigerate the salad for at least an hour until nice and cold.
4. Serve with extra lime for spritzing on at the last minute!

whole limes, olive oil, honey, salt, pepper, quinoa, ubc, avocado, fresh cilantro

Taken from tastykitchen.com/recipes/salads/grilled-corn-and-avocado-lime-quinoa-salad/ (may not work)