Corn, Tomato, and Avocado Quinoa Salad
This summer quinoa salad recipe is so easy and bursting with flavor! Cherry tomatoes, fresh corn, creamy avocado, and crunchy cucumbers all star in this healthy salad. A pop of feta cheese and lime dressing are the finishing touches. Healthy and gluten free, it's perfect as a summer side-dish or as part of your meal prep for the week.
Ingredients
For the Salad Dressing:
- 1/2 cup (113ml) olive oil
- 3 Tablespoons freshly squeezed lime juice
- 3 Tablespoons fresh basil
- 3 Tablespoons fresh cilantro
- 2 Tablespoons red wine vinegar
- 1 Tablespoon honey
- 2 teaspoons lime zest finely grated
- 2 cloves garlic minced
- salt and pepper to taste
For the Salad:
- 1 and 1/2 cups quinoa washed and picked over
- 5 ears sweet corn kernels cut off the cob
- 2 pints cherry tomatoes sliced in half
- 2 jalapeno peppers seeds removed, diced, optional
- 1/4 cup fresh cilantro chopped
- 1/4 cup fresh basil chopped
- 1/4 cup red onion diced
- 1 English cucumber diced, optional
- 3 Tablespoons fresh chives minced, optional
- 3 scallions thinly sliced
- 2 large ripe avocados 1 cut into chunks and 1 sliced, divided
- 1/2 cup crumbled feta cheese optional
Instructions
For the Salad Dressing:
- Combine all of the salad dressing ingredients in a blender or food processor and pulse until well combined. Season with salt and pepper as needed.
For the Salad:
- Cook quinoa according to package instructions. Cool completely (about 25 minutes) before use.
- In a large salad bowl or serving dish, combine the cooked quinoa with the corn, tomatoes, both peppers, cilantro, basil, red onion, and cucumber, chives, scallions, and the diced avocado.
- Pour the salad dressing on top and toss well to combine. Top the salad with the sliced avocado, feta, and extra sprigs of basil and cilantro. Serve at once!
Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature