If you’re searching for a bright, wholesome, and satisfying meal that captures the spirit of summer, look no further than this Corn, Avocado, and Quinoa Salad with Marinated Tomatoes. Packed with juicy tomatoes, sweet corn, creamy avocado, and freshly chopped herbs, all tossed in a tangy lime and balsamic dressing, this salad is as colorful as it is nutritious—making it perfect as a crowd-pleasing side or a hearty vegetarian main.
Ingredients You’ll Need
Ingredients You’ll Need
Every ingredient in this Corn, Avocado, and Quinoa Salad with Marinated Tomatoes brings its own magic to the bowl. From crisp corn to aromatic herbs, these essentials work in harmony to deliver that irresistible fresh taste and delightful texture in every bite.
- Quinoa: This fluffy whole grain provides a protein-packed base that soaks up all the flavors and keeps the salad satisfying.
- Water: Simplicity at its best, water is all you need to cook your quinoa to perfect tenderness.
- Cherry Tomatoes: Halved and marinated, they burst with juicy sweetness and absorb the tangy dressing beautifully.
- Olive Oil: A silky backdrop for the vinaigrette, giving the salad healthy richness and shine.
- Balsamic Vinegar: This brings a sweet, tangy depth that elevates those marinated tomatoes to star status.
- Honey: Just a touch balances out the sharpness of the vinegar and highlights the veggies’ natural sweetness.
- Garlic: One clove, finely minced, infuses the dressing with delicious savory notes.
- Salt: Essential for seasoning both the dressing and the finished dish—you’ll want each bite perfectly layered.
- Black Pepper: A dash brings gentle warmth and complexity all around.
- Fresh or Grilled Corn Kernels: Sweet and crunchy, using corn straight from the cob (or lightly grilled) makes a world of difference.
- Avocado: Diced avocado adds cool creaminess, making every forkful more luscious.
- Fresh Basil: Chopped basil brings a fragrant, peppery edge that screams summer.
- Fresh Parsley: Lively and clean, parsley ties all the flavors together and adds an appealing pop of green.
- Juice of 1 Lime: A generous squeeze delivers zesty brightness that accentuates every fresh ingredient.
- Salt and Pepper to Taste: The finishing touch—season, taste, and adjust for your perfect flavor balance.
How to Make Corn, Avocado, and Quinoa Salad with Marinated Tomatoes
Step 1: Marinate the Cherry Tomatoes
Start by making the star of this Corn, Avocado, and Quinoa Salad with Marinated Tomatoes—the vivid, tangy tomatoes! In a medium bowl, toss your halved cherry tomatoes together with olive oil, balsamic vinegar, honey, minced garlic, salt, and black pepper. Be generous with the tossing, ensuring each tomato half gets a glossy coating. Set the bowl aside and let these beauties marinate for at least 15 minutes. This gives them time to soak up all that bright, sweet, and savory flavor.
Step 2: Cook the Quinoa
While your tomatoes are marinating, turn your attention to the quinoa. Rinse 1 cup of quinoa in a sieve under cold water (this helps remove any bitterness), then add it to a medium saucepan with 2 cups of water. Bring it all to a boil, lower the heat, then cover and let it simmer for about 15 minutes. When the quinoa is tender and the water is fully absorbed, take it off the heat and fluff with a fork. Let it cool for a few minutes as you prep the remaining ingredients.
Step 3: Combine the Salad
Now comes the best part—building your Corn, Avocado, and Quinoa Salad with Marinated Tomatoes! In a large bowl, gently combine the cooled quinoa, sweet corn kernels (fresh or grilled, your choice), perfectly ripe diced avocado, chopped basil, and parsley. Pour in your marinated tomatoes (juices and all), then finish with a generous squeeze of fresh lime juice. Give everything a gentle toss so every ingredient gets its share of the tangy-sweet dressing.
Step 4: Season and Serve
Taste your colorful creation and season with extra salt and pepper if you’d like. Serve this Corn, Avocado, and Quinoa Salad with Marinated Tomatoes right away for maximum freshness, or pop it in the fridge for about 30 minutes if you prefer a chilled, more melded flavor experience.
How to Serve Corn, Avocado, and Quinoa Salad with Marinated Tomatoes
Garnishes
Sprinkle a final handful of chopped basil or parsley right over the top, or add thinly sliced radishes for extra crunch and color. If you love a bit of creaminess, a generous crumble of feta or goat cheese is divine, and freshly cracked black pepper finishes it all with a little flair.
Side Dishes
Pair your Corn, Avocado, and Quinoa Salad with Marinated Tomatoes with grilled shrimp, slices of roast chicken, or crisp pita chips for scooping. It’s also a wonderful companion next to a hearty bean chili, or as part of a picnic spread piled high with other seasonal salads.
Creative Ways to Present
Serve this salad in pretty mason jars for a picnic-ready lunch, tuck it into lettuce wraps for a fresh twist, or pile it onto a bed of peppery arugula for an impressive starter. You can even use it as a filling for stuffed bell peppers—it’s versatile, beautiful, and always a conversation starter!
Make Ahead and Storage
Storing Leftovers
If you have any Corn, Avocado, and Quinoa Salad with Marinated Tomatoes left, just transfer it to an airtight container and keep it in the refrigerator. It stays fresh for up to two days, though the avocado may lose a bit of its vibrant color (a squeeze of extra lime juice can help with that).
Freezing
While the quinoa and marinated tomatoes can hold up well in the freezer separately, the finished salad isn’t ideal for freezing due to the delicate avocado and fresh herbs. However, you can prep the quinoa and tomatoes in advance and freeze those components, then assemble fresh before serving.
Reheating
This salad is best enjoyed chilled or at room temperature, but if you’d like to take the chill off (especially if your fridge runs cold), just let it sit out for 10-15 minutes before serving—there’s no need to reheat. If you do want it warm, gently heat the quinoa and tomatoes before combining with the rest of the ingredients.
FAQs
Can I use frozen corn instead of fresh or grilled corn?
Absolutely! If fresh corn isn’t available, frozen corn works perfectly in Corn, Avocado, and Quinoa Salad with Marinated Tomatoes. Simply thaw and pat it dry for the best texture, or give it a quick sauté in a hot pan to enhance flavor.
How can I make this salad vegan?
Making this salad vegan is simple: swap in maple syrup or agave nectar for the honey in the marinade. The rest of the salad is naturally vegan, so you’re good to go!
Will the avocado turn brown if I make this salad ahead?
Avocado does tend to oxidize over time, but the lime juice in this recipe helps slow that process. For best results, dice and add the avocado just before serving, or press plastic wrap tightly against the salad surface to keep out air.
Can I add extra protein?
You bet! This salad shines with extra protein. Try adding grilled shrimp, cooked chicken, or a handful of chickpeas for a boost that doesn’t overpower the bright, fresh flavors of Corn, Avocado, and Quinoa Salad with Marinated Tomatoes.
Is this salad gluten free?
Yes! This recipe is naturally gluten-free, thanks to quinoa, fresh veggies, and herbs. Just double check your balsamic vinegar and other ingredients to ensure they’re processed in a gluten-free facility if you have sensitivities.
Final Thoughts
Bursting with brightness and packed with feel-good ingredients, this Corn, Avocado, and Quinoa Salad with Marinated Tomatoes is a delicious celebration of the season’s best flavors. Give it a try and let it become your own go-to for quick lunches, potlucks, or anytime you crave something as nourishing as it is beautiful!
Print
Corn, Avocado, and Quinoa Salad with Marinated Tomatoes Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Corn, Avocado, and Quinoa Salad with Marinated Tomatoes is a refreshing and nutritious dish perfect for a light meal or side. The combination of fluffy quinoa, sweet corn, creamy avocado, and tangy marinated tomatoes creates a burst of flavors in every bite.
Ingredients
For Marinated Tomatoes:
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For Salad:
- 1 cup uncooked quinoa, rinsed
- 2 cups water
- 1 1/2 cups fresh or grilled corn kernels (about 3 ears)
- 1 large avocado, diced
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- juice of 1 lime
- salt and pepper to taste
Instructions
- Marinate Tomatoes: In a bowl, combine cherry tomatoes, olive oil, balsamic vinegar, honey, garlic, salt, and pepper. Let marinate for at least 15 minutes.
- Cook Quinoa: Bring quinoa and water to a boil, then simmer for 15 minutes. Fluff with a fork and cool.
- Assemble Salad: In a large bowl, mix quinoa, marinated tomatoes, corn, avocado, basil, parsley. Add lime juice, salt, and pepper. Toss gently.
- Season and Serve: Adjust seasoning if needed. Serve immediately or chill for enhanced flavors.
Notes
- Add feta or goat cheese for creaminess.
- Grilled shrimp can be added for extra protein.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook (assembly), Stovetop (quinoa)
- Cuisine: American-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
