- 1 cup quinoa
- 2 cups fresh corn kernels (from 3–4 ears)
- 1 tablespoon olive oil
- 1/2 teaspoon finely diced ginger
- 1 teaspoon Southwest seasoning
- 1 ripe avocado (diced)
- 2 medium ripe tomatoes (diced)
- 1 lime (cut into wedges)
- Cilantro (for garnish)
- Cut the kernels off 3-4 ears of corn and place in a skillet with olive oil, garlic and Southwest seasoning.
- Prepare the quinoa according to package directions.