Charred Corn & Avocado Quinoa Salad with Lime-Cilantro Dressing

Charred Corn & Avocado Quinoa Salad with Lime-Cilantro Dressing is a bright and refreshing dish that brings together the flavors of summer. This salad is not only colorful but also packed with healthy ingredients. It combines the nuttiness of quinoa, the sweetness of charred corn, and the creaminess of avocado, all topped with a zesty lime-cilantro dressing. It’s perfect as a light meal or as a side dish for any gathering.

Why Make This Recipe

This recipe is a great choice for anyone looking to enjoy a healthy and satisfying meal. Quinoa is a complete protein, making it a fantastic option for vegetarians and anyone who wants to add more nutritious grains to their diet. The combination of corn and avocado adds fiber and healthy fats, helping to keep you full and energized. Plus, it’s super easy to make, and you can enjoy it either fresh or chilled as leftovers.

How to Make Charred Corn & Avocado Quinoa Salad with Lime-Cilantro Dressing

Ingredients

3/4 cup quinoa, rinsed
1 1/2 cups water or vegetable broth
2 ears fresh corn (or 1 1/2 cups frozen corn, thawed)
1 large avocado, diced
1/4 cup lime juice
1/4 cup fresh cilantro, chopped
Salt and pepper to taste

Directions

In a pot, bring the water or vegetable broth to a boil. Add the rinsed quinoa and reduce to a simmer. Cover and cook for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
While the quinoa is cooking, grill the corn until charred and cooked through. If using fresh corn, cut the kernels off the cob after grilling.
In a large bowl, combine the cooked quinoa, grilled corn, diced avocado, lime juice, and chopped cilantro.
Season with salt and pepper to taste. Toss gently to combine all the ingredients.
Serve immediately, or chill in the refrigerator before serving.

How to Serve Charred Corn & Avocado Quinoa Salad with Lime-Cilantro Dressing

This salad is best served fresh, but it also tastes great chilled. You can serve it on a bed of greens or just on its own as a light meal. It pairs nicely with grilled chicken or fish for a heartier option. Feel free to add more lime juice on top for an extra tang!

How to Store Charred Corn & Avocado Quinoa Salad with Lime-Cilantro Dressing

Store any leftover salad in an airtight container in the refrigerator. It will keep for about 1-2 days. However, keep in mind that the avocado may brown over time, so it’s best to eat it fresh if possible.

Tips to Make Charred Corn & Avocado Quinoa Salad with Lime-Cilantro Dressing

Use freshly squeezed lime juice for the best flavor.
If you like a bit of heat, add some diced jalapeño to the salad.
Make sure to rinse the quinoa before cooking to remove any bitterness.

Variation

You can customize this salad by adding black beans for extra protein, diced tomatoes for more color, or even some feta cheese for added creaminess. Don’t hesitate to mix and match ingredients based on what you love!

FAQs

Q: Can I use canned or frozen corn instead of fresh?
A: Yes, you can use frozen or canned corn. Just ensure that frozen corn is thawed and canned corn is drained before adding it to the salad.

Q: Is quinoa gluten-free?
A: Yes, quinoa is gluten-free, making this salad suitable for those with gluten sensitivities.

Q: Can I make this salad ahead of time?
A: You can prepare the quinoa, corn, and dressing in advance. Just combine everything right before serving to keep the avocado fresh.