Summer Quinoa Salad Corn (Print Version)
Vibrant quinoa, avocado, corn, and citrus create a refreshing, light salad perfect for warm weather meals.
# Ingredients:
→ Grains
01 -
200 g quinoa, rinsed
02 -
480 ml water
→ Vegetables & Fruit
03 -
1 ripe avocado, diced
04 -
150 g cherry tomatoes, halved
05 -
170 g cooked corn kernels
06 -
40 g red onion, finely diced
07 -
15 g fresh cilantro or parsley, chopped
→ Citrus Vinaigrette
08 -
60 ml extra-virgin olive oil
09 -
45 ml freshly squeezed lime juice
10 -
15 ml freshly squeezed orange juice
11 -
5 ml honey or maple syrup
12 -
1 clove garlic, finely minced
13 -
2 g ground cumin
14 -
Salt and freshly ground black pepper, to taste
# Steps:
01 -
Combine rinsed quinoa with water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until the quinoa is tender and all water is absorbed. Remove from heat, fluff with a fork, and set aside to cool completely.
02 -
Using a small bowl or jar, whisk together extra-virgin olive oil, lime juice, orange juice, honey or maple syrup, minced garlic, ground cumin, salt, and black pepper until the dressing is emulsified.
03 -
In a large salad bowl, mix the cooled quinoa with diced avocado, halved cherry tomatoes, corn kernels, finely diced red onion, and chopped fresh herbs.
04 -
Pour the vinaigrette over the salad and toss gently to coat, keeping the avocado in chunks.
05 -
Taste and adjust seasoning with extra salt, pepper, or lime juice as desired. Serve immediately or refrigerate for 30 minutes to allow flavors to develop.
# Notes:
01 -
Add black beans or grilled chicken for additional protein if desired.
02 -
Substitute cilantro with parsley based on personal preference.
03 -
Top with feta cheese for extra tang, keeping in mind dietary restrictions.
04 -
This salad is best enjoyed fresh due to the avocado.