For 4 Person(s)
Toasting the corn and chickpeas boosts their flavour; omit that step entirely if you’re in a rush and add them directly to the salad.
Rinse quinoa well under cool water in a fine sieve, then cook in a pot of boiling salted water for 12 minutes, or until tender and the germ separates from the seed, like a curly Q. Drain well in the sieve, return the quinoa to the pot, off the heat, cover with a tea towel and set it aside to cool - this will produce fluffy quinoa.
Meanwhile, heat a generous drizzle of oil in a heavy skillet set over medium-high heat. Add the corn and well-drained chickpeas and cook for about 5 minutes, stirring often, until starting to turn golden. Transfer to a bowl and add the quinoa, pepper, onions, avocado and parsley or cilantro.
In a small bowl or jar, combine the oil, lime juice, vinegar, honey and cumin and shake or whisk to blend. Drizzle over the salad and toss gently to coat. Serve immediately.