Description
A bright and refreshing salad featuring quinoa, charred corn, and avocado, topped with a zesty lime-cilantro dressing.
Ingredients
Scale
- 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
Instructions
- 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.
Notes
Store any leftover salad in an airtight container in the refrigerator for 1-2 days. Consume fresh for best flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: quinoa salad, corn salad, avocado salad, healthy salad, summer recipe