Lime + Cilantro Quinoa Salad

It was 90º and I wanted something light and refreshing, so I made this recipe for dinner last night. Afterwards I shared this photo on Twitter and Instagram and you all freaked out, so I thought I’d better post it before I started receiving threats in the mail. My edits are in parentheses.

Lime and Cilantro Quinoa Salad

found via words & pictures, adapted from Gourmet Magazine, Sept. 2007

• 2 teaspoons grated lime zest (I didn’t have any fresh limes on hand)
• 1 tablespoons fresh lime juice (I’m a fanatic, I used 3 tbsp bottled key lime juice)
• 2 tablespoons unsalted butter, melted and cooled
• 1 tablespoon olive oil
• 1 teaspoon sugar
• 1/2 teaspoon sea salt
• 1 cup quinoa
• 1 cup corn kernels (I didn’t have any)
• 2 medium tomatoes, diced (I substituted 1 1/2 C halved grape tomatoes)
• 3 scallions, chopped finely (I used 1/2 C chopped red onion)
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons fresh basil, chopped (I had none)
• 1 fresh avocado, sliced, to garnish (I chopped mine up and mixed it right in)

Whisk together the lime zest and lime juice, butter, oil, sugar, and salt in a medium bowl, and set aside. Wash and cook the quinoa according to the package (usually three rinses in water and simmered for 20 minutes). Fold in the corn kernels and add the quinoa to the lime dressing. Toss together and let sit for about 5 minutes or until absorbed. Then fold in the tomatoes, scallions, avocado, basil, and cilantro. Add salt and pepper to taste. Serves 4.