Peruvian-Inspired Quinoa, Corn and Avocado Salad

Ingredients

• 1 cup dry quinoa (170 g), rinsed well in a fine-mesh sieve
• 2 cups water (480 ml), or the amount specified on the quinoa package
• 1 can white beans, drained and rinsed to yield about 250 g (1 1/2 cups)
• 1 cup cooked sweet corn kernels (150 g), cooled
• 200 g tomatoes, diced (about 1 1/2 cups)
• 1 small cucumber (200 g), diced
• 1 medium ripe avocado (about 150 g flesh), diced just before serving
• 1/4 medium red onion (50 g), very finely diced
• 60 g pasteurized queso fresco, crumbled (about 1/2 cup; use vegetarian-rennet cheese if needed)
• 1/3 cup loosely packed fresh cilantro (10 g), chopped
• 3 tablespoons fresh lime juice (45 ml)
• 2 tablespoons olive oil (30 ml)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon fine salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Rinse the quinoa under cool running water in a fine-mesh sieve for about 30 seconds, then drain. Place it in a small saucepan with the 2 cups water, or follow its package ratio. Bring to a boil over medium-high heat.
2. Reduce the heat to low, cover and simmer for about 15 minutes until the water is absorbed and the quinoa shows small curled germ rings. Remove from the heat and leave covered for 5 minutes. If the grains are still firm, add a little hot water and cook briefly longer.
3. Fluff the quinoa and spread it in a thin layer on a clean large plate or shallow tray. Let the steam escape for about 10 minutes while preparing the vegetables; refrigerate promptly if not assembling immediately. Do not leave a deep pot of cooked grains on the counter to cool for hours.
4. Combine the finely diced red onion with the lime juice in a small bowl and let stand for 10 minutes. This softens the sharp raw-onion flavor. Stir in the olive oil, cumin, salt and pepper to make the dressing.
5. Drain the rinsed white beans thoroughly. If using frozen corn, cook it according to the package instructions and cool it before measuring the 1 cup needed. Pat excess moisture from the cucumber and tomatoes so the salad does not become watery.
6. Transfer the cooled or barely warm quinoa to a wide mixing bowl. Add the beans, corn, tomatoes and cucumber. Pour over the onion-lime dressing and fold together gently, bringing the grains up from the bottom of the bowl.
7. Cut the avocado in half, remove the pit safely, and dice the flesh. Add it with the cilantro and about two-thirds of the crumbled cheese. Fold only a few times to distribute them without crushing the avocado.
8. Divide among four bowls and scatter the remaining cheese over the top. Serve immediately at a cool room temperature, or chill briefly before eating. Stir the serving bowl once before portioning if dressing has settled underneath.
9. For packed lunches, divide the dressed quinoa mixture without avocado into refrigerated containers, keeping the cheese separate if preferred. Add fresh avocado shortly before eating and transport with an ice pack. Refrigerate any remaining salad promptly.