Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 cup corn (fresh, frozen, or canned)
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
- Olive oil (optional)
Instructions
- Rinse the quinoa under cold water to remove bitterness. Combine it with water in a saucepan and bring it to a boil. Reduce heat to simmer, cover, and cook for about 15 minutes until water is absorbed and quinoa is fluffy.
- Transfer cooked quinoa to a large bowl. While warm, fluff quinoa with a fork and add corn, diced avocado, halved cherry tomatoes, chopped red onion, and cilantro.
- Squeeze lime juice over the salad, season with salt and pepper, and if desired, drizzle with olive oil. Gently toss to combine. Let rest for a few minutes to meld flavors before serving.
Notes
Use ripe avocado for creaminess. Allowing the salad to sit enhances the flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg