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
Scale
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
