- ⅓ cup quinoa
- 1 cup vegetable broth (or chicken broth)
- 1 medium tomato, diced
- ½ avocado, diced
- ⅓ cup cooked corn
- 3 leaves basil, chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- Bring the broth and quinoa to a boil.
- Reduce heat to a simmer, cover and cook for about 20 minutes until the broth is absorbed.
- Transfer to bowl and toss with the tomatoes, avocado, corn, basil, oil, and vinegar.
- Eat warm or store in the fridge to eat chilled.