Rinse off the quinoa to help get rid of the bitter coating on the quinoa.
Put quinoa and vegetable broth in the pressure cooker and cook on high for 4 minutes. Quick release when done (directions for stovetop and rice cooker in notes section below)
2 cups uncooked quinoa, 2 cups vegetable broth
Let quinoa cool for 10-15 minutes. While you wait, move on to the next steps.
Chop up your tomatoes, onions and avocado into the same bite-sized pieces. Chop up cilantro and rinse frozen corn under warm water to thaw.
Add the cooled quinoa to a large mixing bowl, then add all of the rest of the ingredients to the quinoa and stir well, adding the avocado last so it doesn't get smushed. Salt to taste.
14 ounces black beans, ½ avocado, handful of cherry tomatoes, ½ red onion, ⅓ cup chopped cilantro, 1 cup frozen sweet corn, 1 tablespoon olive oil, ½ cup lime juice, Salt to taste
Tastes great by itself, or over chopped romaine lettuce or kale massaged with some avocado and salt.