Rinse quinoa under cold water to remove any bitterness, about 2 minutes.

In a saucepan, combine rinsed quinoa and 2 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until water is absorbed. Fluff with a fork and let cool.

In a large bowl, mix the cooled quinoa with sweet corn, crumbled cotija cheese, and chopped cilantro.

In a small bowl, whisk together plain yogurt, lime juice, smoked paprika, and salt and pepper.

Pour the dressing over the quinoa mixture and toss to combine.

Serve chilled or at room temperature; it’s perfect for meal prep or as a delightful side dish.