Kruti’s Kitchen: Black quinoa salad with fresh chevre, avocado and corn with cilantro-lime dressing

Today’s recipe comes to us courtesy of my old friend Kruti. Recently married and about to receive her medical degree (while keeping up a crazy dancing schedule), Kruti rightfully posted a celebratory message today declaring this particular culinary adventure a success. I haven’t tried it yet myself, but I trust that she would have done a fantastic job.
I’ve kept the recipe in her words, as she sent it to me. I hope it gives you a sense of the fun-loving girl she is! 🙂
As always, suggestions and input please!

Black quinoa salad with fresh chevre, avocado, corn + cilantro-lime dressing

FOR THE SALAD:
– 1 cup cooked quinoa
– 1 oz. goat cheese (can use feta if goat cheese is not available)
– 1 avocado
– 2 husks of fresh corn (frozen variety A-okay too :))
– 1 tomato
– 2 tbsp olive oilFOR THE DRESSING:
– cilantro
– 1 lime
– 2 tbsp olive oil
– 1 tbsp sugar
– 1 tsp saltDirections: After cooking the quinoa, set aside to cool. Meanwhile, peel the corn and cook on high heat in 2 tbsp olive oil until the corn starts to get a grilled appearance. Set aside to cool as well. Dice the tomatoes. Mix in corn and tomatoes with the quinoa and refrigerate. Right before you are ready to eat, top with freshly cut avocado, crumbles of chevre, and the dressing. Add a voila for yumminess:)!

Dresssing: Pulse some cilantro, lime, sugar, and salt in a food processor and add olive oil while pulsing. Season to taste!

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