Quinoa Salad With Honey-Jalapeno-Lime Dressing - cooking recipe

Ingredients

1 cup quinoa, rinsed
2 cups water (lightly salted)
1 lime, juice and zest of, can use additional lime juice if desired
2 tablespoons extra virgin olive oil
2 tablespoons honey or 2 tablespoons agave syrup
1/2 small jalapeno, finely chopped
1 teaspoon ground cumin
2 teaspoons minced garlic
1/2 teaspoon smoked paprika
3/4 teaspoon fine sea salt
15 grape tomatoes or 15 cherry tomatoes, quartered
1/4 cup chopped onion
1 cup fresh corn
1/2 cup fresh cilantro stem, finely chopped
1 avocado, diced

Preparation

In a dry saucepan over medium heat, cook quinoa for about 5-10 minutes until it smells toasty, stirring constantly to prevent burning.
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, until all the water has been absorbed. Watch closely towards the end to avoid burning. Set aside to cool.
While quinoa is cooking, whisk together lime zest, lime juice, olive oil, honey, Jalapeno, cumin, paprika, and salt in a small bowl.
When the quinoa is cooled to your desired temperature, mix it together with cherry tomatoes, onion, corn, cilantro and avocado. Drizzle dressing to serve.