This is a recipe that can be used in so many ways. Eat it as a salad, spoon it up with chips as a dip, roll it into a burrito with avocado and your favorite plant-based cheese sauce or use it as a filling in an enchilada.
Cook quinoa according to package directions. It's generally a 2-1 ratio of water to quinoa. Bring to a boil and then cover, turn to low and simmer for about 12 minutes until all water is absorbed.
Remove from heat and place in a large mixing bowl to cool.
Steam or grill your corn on the cob. Cut it off the cob. If using canned or frozen corn, measure out 2 cups.
Chop onion and cilantro.
In a small mixing bowl or measuring cup, add lime juice, garlic, cumin, chili powder and salt (if using). Mix well and set aside.
Once the quinoa is cool, add the corn, onions and beans. Stir well. Add cilantro and stir to incorporate. Pour the lime/spice mixture over all and mix well. Add salsa and stir.
This can be served immediately, but I like it best chilled for at least an hour.
If you want to add avocado, wait until just before serving and mix it in gently.