Peruvian Quinoa Salad

Simmer quinoa in water with a pinch of salt, covered, until the water is absorbed. Rest 5 minutes off the heat, then fluff and cool.

Whisk lime juice with olive oil, salt and black pepper.

Toss cooked quinoa with tomatoes, cucumber, corn kernels, red onion, cilantro and lime dressing.

Fold in avocado just before serving.