Drizzle the cooked quinoa with extra virgin olive oil and toss to coat. Squeeze on fresh lime juice and toss again. Season with sea salt, to taste.
Add in the fresh chopped coriander, diced red onion, diced yellow pepper, and roasted corn kernels. Stir lightly to distribute.
Line four salad bowls or plates with the fresh romaine. Spoon the quinoa salad on the centre of the lettuce. Add the diced avocado to each plate.
Serve with an extra lime wedge.
Add a cup of chilled, drained black beans, kidney beans.
Add sliced red or yellow cherry or grape tomatoes, if you desire.
Sprinkle with goats cheese.
Add diced mango.