Description
This quinoa avocado corn salad is super easy to make, nutritious and super yummy! My whole family loves this summer favorite.
Ingredients
Scale
- 1 lime
- 1–2 ears of fresh corn (or 1.5 cups frozen corn)
- 1.5–2 cups of quinoa (I use Seeds of Change quinoa, brown & red rice)
- 1 avocado
- 10 oz cherry tomatoes (halved)
- 1/2 cup chopped sweet onion
- 1/4–1/2 cup fresh cilantro
Instructions
- If using fresh corn, boil salted water. Husk corn and pull off silky threads. Drop corn into boiling water, cover the pot and turn off the heat. After about 5 minutes, the corn should be cooked. Drain the water and return corn to pot until ready to use.
- Remove zest from the lime and add to bowl. Squeeze the juice from same lime and add to the zest in the bowl.
- Cut up the tomatoes and add to bowl along with finely diced onion.
- Warm up the quinoa if using Seeds of Change (cooks in 90 seconds in microwave) or feel free to cook other type of quinoa according to package instructions. Add to same bowl.
- Cut off the fresh corn from the cob(s) and add to the bowl or if using frozen corn make sure to thaw completely.
- Cut up a fresh avocado and add to the salad and mix well.
- Cut up the fresh cilantro and mix in right before serving. Feel free to add salt and pepper if desired. Best when served fresh but will be good for leftovers the next day.
Notes
This tasty salad is loaded with fiber, protein, and many vitamins. It highlights summer staples such as cherry tomatoes and corn on the cob! We eat this salad as a side but can be eaten as a main dish as well.
- Prep Time: 20 mins
- Cook Time: 5 mins
- Category: Salad
- Cuisine: Vegan Salad