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Mexican Corn and Quinoa Salad

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Ingredients: 

1 cup cooked red or white quinoa
3 cups corn (about 4 ears), cut from the cob
1/2 jalapeno, seeded and finely diced
2 green onions, sliced
1 handful cilantro, chopped
1 lime, juiced
2 tablespoons cotija (or feta), crumbled
chili powder to taste
1/2 cup shredded Monterey jack cheese
1 avocado
salt and pepper to taste


 

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