Quinoa Bowl

This is a super easy meal to put together and is just as good the next day. You can serve it warm, room temperature or cold. It's a very versatile dish-- don't have tomatoes? Feel free to add peppers.  Hate cilantro? Simply omit it and add extra parsley. Basically, any veggie goes. 

Ingredients 

• 1 1/2 cups quinoa
  
• 3 cups water
  
• 1/4 cup lime or lemon juice
  
• 1/4 cup olive oil
  
• 1 cup parsley, chopped
  
• ½ cup cilantro, chopped (you can add more parsley if you don't like cilantro or skip it completely) 
  
• 1/2 cup scallions, chopped
  
• 1/2 cup tomatoes diced or you can use ½ box of cherry tomatoes cut in half
  
• ½ cup corn kernels (fresh or frozen)
  
• Salt and pepper to taste
  
• 1 Avocado (optional)

Directions

Using a fine mesh strainer, rinse quinoa with cool water until the water runs clear.
Add  the quinoa to saucepan over low heat.
Stir until all water has evaporated, addd water and a pinch of salt.
Stir to make sure there are no grains stuck to the bottom of the pan.
Bring to a boil, lower the heat and simmer, covered for 10-18 minutes until all the water is absorbed. 
Remove from heat and let stand 5 minutes covered.
Fluff with a fork.
Combine all ingredients in bowl and serve warm or at room temperature.
You can top it off with some diced avocado.