Quinoa Salad with Fresh Corn, Tomatoes, Avocado & Lime Recipe
There’s something downright magical about a bowl of Quinoa Salad with Fresh Corn, Tomatoes, Avocado & Lime. Crisp, juicy summer vegetables meet nutty quinoa, all tossed in a zingy lime dressing that brightens every single bite. This irresistible salad is colorful, hearty, refreshing, and loaded with flavor. It’s my go-to when I want something fast yet genuinely satisfying—equally at home at picnics, potlucks, or just as a bright side for a weeknight dinner.
Ingredients You’ll Need
The charm of this Quinoa Salad with Fresh Corn, Tomatoes, Avocado & Lime is how such a short list of simple, wholesome ingredients transforms into something truly memorable. Each one adds its own personality, from the sweet pop of corn to the creamy avocado.
- Uncooked quinoa (1 cup): Nutty, protein-packed quinoa forms the hearty base of the salad and readily soaks up all those fresh flavors.
- Water (2 cups): Just the right amount for perfectly cooked, fluffy quinoa every time.
- Fresh corn kernels (1 cup, about 2 ears): Sweet, crisp, and bursting with summertime flavor—try to use fresh corn for the best results.
- Cherry tomatoes (1 cup, halved): Juicy and tangy, these beauties add incredible color and balance the richness of the avocado.
- Large avocado (1, diced): Creamy avocado adds luscious texture; dice just before adding to prevent browning.
- Red onion (1/4 cup, finely chopped): A little sharpness goes a long way; finely chop so it doesn’t overpower.
- Fresh cilantro (1/4 cup, chopped): Brings unmistakable freshness and a vibrant, herby boost.
- Extra virgin olive oil (3 tablespoons): Smooth and fruity, it forms the backbone of the quick dressing.
- Fresh lime juice (2 tablespoons): This brightens up every bite and works its magic tying all the flavors together.
- Honey (1 teaspoon): Just enough to lightly sweeten and balance the tanginess of the lime.
- Salt and freshly ground black pepper (to taste): Essential seasoning to make every ingredient pop.
- Lime wedges (for serving, optional): Squeeze over at the table for an extra burst of zing right before you dig in.
How to Make Quinoa Salad with Fresh Corn, Tomatoes, Avocado & Lime
Step 1: Cook and Cool the Quinoa
Rinse your quinoa under cold running water—this small step removes any bitterness and ensures fluffy results. Add the quinoa and water to a medium saucepan, bring to a boil, then reduce the heat to low. Cover and let it gently simmer for about 15 minutes until the water is absorbed and the quinoa is tender. Once it’s cooked, remove the pan from heat and let it sit, still covered, for another 5 minutes (trust me, this makes it perfectly fluffy). Fluff with a fork and spread it out to cool to room temperature while you prep your veggies.
Step 2: Prep the Veggies
While the quinoa cools, get everything else ready for your Quinoa Salad with Fresh Corn, Tomatoes, Avocado & Lime. Shave the kernels off the fresh corn cobs (or grill them for a subtle, smoky flavor if you have a few extra minutes). Halve your cherry tomatoes, dice the avocado, finely chop the red onion, and chop up some fresh cilantro. These simple preparations are what turn the salad into a rainbow on your plate.
Step 3: Mix the Salad Base
In a large mixing bowl, combine the cooled quinoa with the corn, tomatoes, diced avocado, red onion, and cilantro. Gently toss to mix, being careful not to mash the avocado. This step is when everything begins to look vibrant and inviting—if you’re anything like me, you’ll start sneaking little bites!
Step 4: Make the Dressing
Set a small bowl aside and whisk together the extra virgin olive oil, fresh lime juice, honey, salt, and black pepper. The honey tempers the acidity of the lime, while the olive oil brings everything together. Give it a taste and adjust the seasoning if you like—sometimes a bit more lime or an extra pinch of salt is just the magic touch.
Step 5: Toss and Serve
Pour your lively dressing over the quinoa-and-veggie mixture. Toss everything gently but thoroughly so each ingredient gets a bit of that zesty goodness. Serve your Quinoa Salad with Fresh Corn, Tomatoes, Avocado & Lime immediately, optionally with extra lime wedges on the side for anyone who loves a big citrusy kick.
How to Serve Quinoa Salad with Fresh Corn, Tomatoes, Avocado & Lime
Garnishes
A scattering of additional chopped cilantro or thinly sliced green onions on top gives this salad an extra burst of color and flavor. If you’re a fan of a little heat, try adding a few slices of fresh jalapeño or a dusting of smoked paprika. And don’t forget those lime wedges—they’re the finishing touch for a bright, zesty flavor.
Side Dishes
Quinoa Salad with Fresh Corn, Tomatoes, Avocado & Lime is a star all on its own, but it loves good company. Pair it with grilled chicken, shrimp skewers, or a flaky piece of fish for a complete meal. For a summer spread, set it alongside grilled veggies or a light soup—the salad’s lively flavors complement just about anything.
Creative Ways to Present
Go beyond just a bowl! Spoon it into lettuce cups for a fresh, hand-held appetizer, or heap it onto avocado halves for a fun, edible bowl effect. If you’re heading to a picnic, pack it in mason jars for easy, mess-free individual servings. However you present it, Quinoa Salad with Fresh Corn, Tomatoes, Avocado & Lime always looks stunning and inviting.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Quinoa Salad with Fresh Corn, Tomatoes, Avocado & Lime, store any leftovers in an airtight container in the refrigerator for up to two days. Keep in mind the avocado may start to brown slightly, but the salad will still taste lovely—just give it a gentle toss before serving.
Freezing
This salad is best enjoyed fresh, and freezing is not recommended. The fresh vegetables and avocado don’t thaw well and can become mushy. For the best bite and color, make and eat it within a day or two of preparation.
Reheating
Since this dish is meant to be served chilled or at room temperature, there’s no need to reheat. If you’ve stored it in the fridge, allow it to sit out for 15–20 minutes before serving to let the flavors come alive again.
FAQs
Can I use frozen corn instead of fresh?
Absolutely! While fresh corn brings sweetness and crunch, frozen corn works in a pinch. Just thaw it and pat dry before adding to the salad.
Is it possible to make this salad ahead of time?
Yes, you can make this Quinoa Salad with Fresh Corn, Tomatoes, Avocado & Lime several hours in advance. For best results, wait to add the diced avocado until just before serving to keep it fresh and green.
Can I add protein to make it a meal?
Definitely! Grilled chicken, shrimp, feta cheese, or even black beans turn this salad into a protein-packed main course.
What can I substitute for cilantro?
Not a cilantro fan? Try fresh parsley or basil instead. Both options deliver great flavor and beautiful color without the distinctive cilantro taste.
How can I prevent the avocado from browning?
Toss diced avocado with a little extra lime juice and add it to the salad just before serving. The acidity helps keep the avocado vibrant and appetizing.
Final Thoughts
I hope you’re as excited as I am to whip up this Quinoa Salad with Fresh Corn, Tomatoes, Avocado & Lime. Whether it’s a quick lunch, a colorful side, or a crowd-pleaser at your next gathering, it never disappoints. Give it a try and let the bright flavors and vibrant colors win you over!
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Quinoa Salad with Fresh Corn, Tomatoes, Avocado & Lime Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This refreshing Quinoa Salad with Fresh Corn, Tomatoes, Avocado & Lime is a vibrant and nutritious dish perfect for a light summer meal. Packed with wholesome ingredients and zesty flavors, it’s a delightful combination of textures and tastes.
Ingredients
For the Salad:
- 1 cup uncooked quinoa
- 2 cups water
- 1 cup fresh corn kernels (about 2 ears)
- 1 cup cherry tomatoes (halved)
- 1 large avocado (diced)
- 1/4 cup red onion (finely chopped)
- 1/4 cup fresh cilantro (chopped)
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon honey
- Salt and freshly ground black pepper to taste
For Serving:
- Lime wedges (optional)
Instructions
- Rinse the Quinoa: Under cold water. In a medium saucepan, combine the quinoa and water and bring to a boil.
- Cook Quinoa: Reduce heat, cover, and simmer for about 15 minutes or until the quinoa is tender and water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and let cool to room temperature.
- Prepare Salad: In a large bowl, combine the cooked quinoa, corn, cherry tomatoes, avocado, red onion, and cilantro.
- Make Dressing: In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper.
- Combine: Pour the dressing over the salad and toss gently to combine.
- Serve: Immediately with lime wedges if desired.
Notes
- For extra flavor, grill the corn before adding it to the salad.
- This salad is best served fresh but can be chilled for a few hours.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook (with stovetop quinoa)
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 4g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
