Description
This vibrant quinoa salad combines sweet corn, creamy avocado, and juicy marinated tomatoes for a refreshing and wholesome meal or side dish that’s full of fresh summer flavors.
Ingredients
Salad
- 2 cups cooked quinoa
- 2 cups corn kernels (fresh or grilled)
- 1 avocado, diced
- 2 cups cherry tomatoes, halved
- ¼ cup red onion, finely diced
- ¼ cup chopped cilantro
Marinated Tomatoes
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
Dressing
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon honey
- Salt and pepper, to taste
Instructions
- Marinate tomatoes: Toss the cherry tomatoes with olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper. Let the mixture sit and marinate for 15 minutes to develop the flavors.
- Combine salad ingredients: In a large bowl, combine the cooked quinoa, corn kernels, diced avocado, finely diced red onion, and chopped cilantro, mixing gently to distribute evenly.
- Add marinated tomatoes: Incorporate the marinated tomatoes along with their marinade into the quinoa mixture, folding carefully so as not to break up the avocado.
- Prepare dressing: Whisk together olive oil, lime juice, honey, salt, and pepper until well emulsified, then pour the dressing over the salad.
- Toss and serve: Gently toss the salad to combine all ingredients. Serve chilled or at room temperature for optimal freshness and flavor.
Notes
- Add black beans for extra protein.
- Cotija or feta cheese makes a delicious topping.
- Best enjoyed fresh.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Southwestern
