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. Perfect for a light lunch or a colorful addition to your picnic spread, this salad is easy to prepare and packed with nutritious ingredients.
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 the Tomatoes: Toss the cherry tomatoes with olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper in a bowl. Let the mixture marinate for 15 minutes to enhance the flavors and let the tomatoes soften slightly.
- Combine Main Ingredients: In a large mixing bowl, combine the cooked quinoa, corn kernels, diced avocado, finely diced red onion, and chopped cilantro. Stir gently to mix the ingredients evenly without mashing the avocado.
- Add Marinated Tomatoes: Incorporate the marinated tomatoes along with their dressing into the quinoa mixture, folding them in carefully to distribute the flavors throughout the salad.
- Prepare and Add Dressing: Whisk together olive oil, lime juice, honey, salt, and pepper in a small bowl. Pour this dressing over the salad and toss gently to coat all ingredients evenly and elevate the fresh taste.
- Serve: Chill the salad briefly if desired or serve immediately at room temperature for a delicious, refreshing dish that showcases the summer ingredients at their best.
Notes
- Add black beans to increase the protein content and make the salad more filling.
- Crumble Cotija or feta cheese on top for a savory, tangy flavor boost.
- This salad is best enjoyed fresh to maintain the bright flavors and creamy avocado texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Southwestern
