INGREDIENTS
2
Avocadoes, large
1 cup
Flat-leaf parsley, fresh
1 tbsp
Lemon, zest
4
Plum tomatoes
6 tbsp
Lemon juice, fresh
1
Lemon vinaigrette
1 cup
Quinoa
3/4 tsp
Black pepper, freshly ground
1 1/2 tsp
Sea salt
3 tbsp
Olive oil, extra-virgin
2 tbsp
White wine vinegar
12 oz
Sweet corn from the cob, fresh