Mexican Corn And Quinoa Salad (Aka Esquites With Quinoa)

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What's Gaby Cooking
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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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