Charred Corn Avocado Quinoa Salad

Rinse 1 cup quinoa under cold water using a fine mesh strainer. Combine quinoa with 2 cups water and a pinch of salt in a medium saucepan.

Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.

Remove from heat and let quinoa cool uncovered for 10 minutes, then fluff with a fork and spread on a baking sheet to cool faster.

Heat a large cast iron skillet or frying pan over high heat until smoking hot.

Cut corn kernels off the cobs. Add corn kernels to the hot pan with 1 tablespoon olive oil.

Char corn without stirring for 2-3 minutes to develop dark spots, then toss and char another 2 minutes. You want smoky, caramelized edges.

Transfer charred corn to a plate and let cool slightly.

In a small bowl, whisk together tahini, juice of 2 limes, 2 minced garlic cloves, cumin, salt, and 3-4 tablespoons warm water until smooth and pourable.

Taste and adjust seasoning with more lime juice, salt, or cumin as needed. The dressing should be tangy and creamy.

Dice cucumber and tomatoes into bite-sized pieces. Finely dice half the yellow onion.

Drain and rinse the black beans. Cut avocados in half, remove pits, and slice into chunks or cubes.

In a large mixing bowl, combine cooled quinoa, charred corn, black beans, diced tomato, diced cucumber, and diced onion.

Pour the tahini dressing over the salad and toss gently to coat everything evenly.

Fold in the avocado chunks and chopped cilantro carefully to keep them intact.

Sprinkle the salad with paprika and black pepper. Toss very gently once more.

Serve immediately at room temperature, or refrigerate for 30 minutes if you prefer it chilled. Garnish with extra cilantro leaves and a squeeze of lime.