2ears of cornkernels sliced from the cobs, or 1 1/2 cups frozen corn, thawed (I used frozen)
Grated zest and juice of 1 lime
1/2cupfresh cilantroroughly chopped, to garnish
1green onionroughly chopped
Rinse the quinoa well and drain. 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. Remove the pot from the heat, uncover, and fluff with a fork.
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.
Heat the remaining 2 tablespoons ghee in a large skillet over medium heat. Add the yellow onion and corn and cook, stirring occasionally, until both are golden brown, 7 to 10 minutes. Remove the pan from the heat, and transfer to a medium bowl. Add the quinoa, lime juice and zest, and the remaining 1/4 teaspoon salt, and toss to combine well.
Divide the mixture evenly between 2 bowls, then top with the hummus mixture. Garnish with cilantro, green onion, and a sprinkle of chili powder.
Refrigerate leftovers for up to 5 days. (Store the hummus mixture separately.) Reheat in a nonstick skillet over medium heat and top with an extra squeeze of lime.