Instructions
Step 1
Combine the quinoa, water and salt in a medium saucepan. Bring the water to a boil, and after the water begins to boil, reduce the heat to low and cover the pan.
Step 2
Gently simmer, covered, for 15 minutes (there may still be some water not yet absorbed). Remove from heat.
Step 3
Keeping the pan covered, let stand for 5 minutes or until the remaining water is absorbed.
Step 4
Remove the lid and gently fluff the quinoa with a fork. Set aside to cool.
Step 5
In a bowl, whisk together the olive oil, balsamic vinegar, lemon zest, lemon juice, mustard, salt and pepper. Set aside.
Step 6
With a sharp knife, cut the corn kernels away from the husk.
Step 7
In a large bowl, toss together the cooked quinoa, kale, black beans, corn and avocado. Toss with the dressing, and serve at room temperature or chilled. Garnish with cilantro and a lime wedge.