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
Scale
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
