Mexican Quinoa Salad

1: Cook quinoa according to package instructions, using a little less water for fluffier quinoa.

2: Sauté corn in olive oil for 5 minutes, stirring often until charred.

3: Rinse and drain black beans.

4: Chop vegetables (jalapeños, red onion, cilantro, avocado).

5: Assemble salad in a large bowl and toss with lime juice, olive oil, and sea salt.