Steps
1. Rinse the quinoa under cold water to remove bitterness.
2. In a small saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.
3. While quinoa is cooking, heat olive oil in a skillet over medium heat. Add corn and sauté for 3-4 minutes until heated through.
4. In a bowl, combine cooked quinoa, sautéed corn, diced avocado, and cherry tomatoes.
5. Drizzle with lime juice, sprinkle with chili powder, salt, and pepper. Toss gently to combine.
6. Garnish with fresh cilantro before serving.