Recipe - Quinoa Corn Salad

This is a recipe we made in my Food Science and Nutrition class. Another team did the actual prep on this one, but I managed to get a picture of it around the time it was half gone. It was so good that people were fighting to take home the leftovers. I got away with a very tiny bit in a ziplock baggie. It's really low-fat, but seriously high on flavour.

Quinoa Corn Salad

1/4 cup fresh lime juice
1 tsp ground cumin
1 tsp chili powder
1 clove garlic, minced
1/2 cup olive oil
Salt & pepper, to tast

2 3/4 cups water
1 1/2 cups quinoa
2 ears corn, roasted, kernels cut from cob
1 red bell pepper, diced
3 scallions, thinly sliced
1/4 cup fresh cilantro, coarsely chopped
1 avocado, ripe, firm, diced
1/4 cup toasted sunflower seeds

Whisk together lime juice, cumin, chili powder, garlic, oil, and salt
& pepper to make dressing.
Boil water, add quinoa, return to boil. Cover & simmer until all
liquid is absorbed - about 15 minutes. Turn off heat, fluff with fork.
Add corn kernels, red pepper, scallions & cilantro. Add dressing & any
additional salt and pepper, as needed.
Stir in avocado, sprinkle with sunflower seeds.

Serves 4 (or several culinary students for tasting)