Steps
1. Rinse the quinoa under cold water in a fine mesh sieve.
2. In a small pot, bring the vegetable broth to a boil and add the rinsed quinoa.
3. Reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
4. In a pan, heat the olive oil over medium heat and add the sweet corn and cherry tomatoes. Sauté for 3-5 minutes until heated through.
5. Once the quinoa is cooked, fluff it with a fork and add it to the pan with corn and tomatoes.
6. Stir in the diced avocado and chopped herbs. Season with salt and pepper to taste.
7. Serve warm, garnished with additional herbs if desired.