Rinse the quinoa under cold running water first. This removes any bitter saponins that might impact flavor. In a medium saucepan, bring water to a boil. Add the rinsed quinoa, then lower the heat to a simmer. Cover the pot and let it cook for about 15 minutes or until all the water is absorbed. Remove it from the heat and allow it to sit, covered, for another 5 minutes. This is crucial—resting time ensures that the quinoa fluffs up nicely. Fluff it with a fork when done.

While the quinoa is cooking, let’s work on the fresh elements. Take your bullet-proof corn. If you’re using an ear, carefully cut the kernels off the cob. If you’re using canned or frozen corn, just measure out the right amount.  Next, chop your red onion, jalapeño, tomatoes, and cilantro. I suggest waiting until the quinoa is done to chop the avocado. This prevents it from browning.

In a large mixing bowl, combine the cooked quinoa, corn, black beans, onion, jalapeño, tomatoes, and cilantro. This colorful mixture already looks appealing.

Juice the limes and drizzle the olive oil over the salad. Remember, good dressing is the key to any salad, and the freshness will drastically enhance flavors. Season it with sea salt and freshly cracked pepper to taste.

Finally, gently fold in your diced avocado and crumbled feta cheese. Be careful here—you don’t want to mush the avocado! Just enough “mixing” to marry the flavors is all you need.

Let the salad chill in the fridge for at least 30 minutes. This gives the flavors time to mingle, and you’ll be rewarded with a taste explosion! Serve it straight from the bowl or put it in individual servings.