Mexican Street Corn Salad with Quinoa

Directions

1. 1
   Rinse the quinoa well and drain.
2. 2
   Combine the quinoa and vegetable broth in a small pot. Bring to a boil over medium-high heat, then cover and reduce the heat to low. Simmer for 15 minutes, or until the liquid is absorbed.
3. 3
   Remove the pot from the heat, uncover, and fluff with a fork.
4. 4
   Meanwhile, in a small bowl, whisk together the hummus, chili powder, garlic, 2 tablespoons ghee, 1/4 teaspoon salt, and nutritional yeast until smooth and creamy.
5. 5
   Heat the remaining 2 tablespoons ghee in a large skillet over medium heat.
6. 6
   Add the yellow onion and corn and cook, stirring occasionally, until both are golden brown, 7 to 10 minutes.
7. 7
   Remove the pan from the heat, and transfer to a medium bowl.
8. 8
   Add the quinoa, lime juice and zest, and the remaining 1/4 teaspoon salt, and toss to combine well.
9. 9
   Divide the mixture evenly between 2 bowls, then top with the hummus mixture.
10. 10
    Garnish with cilantro, green onion, and a sprinkle of chili powder.