If there are no directions on your package of quinoa, here's what I do. Place rinsed quinoa and water into a saucepan.
Cover and heat to a rolling boil, then turn down to a simmer.
Check after 10 minutes to see if the water has been absorbed. If not, simmer for another 3-5 minutes depending on how wet the quinoa is. You can take it off the heat when no visible liquid remains. I use a pan with a glass lid so that I can even tilt the pan without removing the cover, to see if any liquid shows up from underneath.
Remove from heat and let sit for five minutes to absorb any remaining liquid. Fluff with a fork and allow to cool.
While quinoa is cooling, cut and prepare your corn, bell pepper, other vegetables and dressing ingredients. You can increase the quantity of any ingredient to feature it!
Place the cooled quinoa in a bowl and stir in the dressing and main ingredients. Let it sit for a couple of minutes so it absorbs the seasonings, then taste and correct the salt. I like the black pepper even though the recipe also calls for chili powder, but I’ve made that optional.
Place the pickled onions, avocado and extra cheese in separate bowls. Garnish with cilantro and oregano if your family enjoys them.