INGREDIENTS
1 cup
quinoa cooked in 2 C of chicken broth
2
corn cobs (roasted with corn kernels cut off)
1
avocado (diced into small pieces)
2 cups
cherry tomatoes (halved)
1/2 cup
red onion (diced)
1/2 cup
Cilantro Tomatillo Dressing
1/3 cup
cilantro (minced for garnish)
1
lime