Today I have a great easy quinoa recipe, that is perfect for this time of year! This corn salad recipe is easy to make, healthy and tasty! It’s a perfect dish to make for planned leftovers because it keeps so well. (Except for the avocado which should be added just before serving.) I made it this weekend and have been enjoying it for a couple of days!
Now, a note about corn. I try not to preach too much here, but I feel I would be remiss if I didn’t mention this.
I really love corn, but this is one thing that I always buy organic.
I know its tempting to go conventional this time of year, especially when you can pick up two beautiful ears for $1. (Believe me, I’m trying to stretch my grocery dollars too!)
However, about 86% (or more) of all corn sold in the United States is genetically modified. Mexico has actually banned GMO corn from the US for import since 2005 due to a lack of evidence that it is safe. (Read more about that here.) Additionally, GMO corn has been linked to organ failure. So, when making healthy quinoa recipes skipping GMO corn just makes sense!