Corn, Avocado, and Quinoa Salad with Marinated Tomatoes
The perfect summery quinoa salad - fresh corn, buttery avocado, nutty quinoa, juicy marinated tomatoes, and tons of fresh herbs. SO GOOD.
Foto: Pinch of Yum — Lindsay OstromIngredients
6 servings
- 1 cup quinoa, uncooked
- 4 ears raw sweet corn, kernels cut off the cob
- 1 -2 cups marinated tomatoes (see recipe below)
- 1 shallot, minced
- lots of fresh cilantro and chives, minced
- 1 -2 limes, juice and zest
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 cup Cotija cheese (optional)
- 1 -2 avocados, diced
- 1 pound cherry or grape tomatoes, halved or quartered
- 1 clove garlic, finely grated
- 2 tablespoons olive oil
- 1 tablespoon vinegar or lemon juice
- 1 tablespoon freshly minced herbs (I like parsley)
- salt to taste (I use about 1/2 – 3/4 teaspoon kosher salt)
Steps
Cook quinoa according to package directions.
Prepare marinated tomatoes.
Toss cooled quinoa with corn, tomatoes and juice, shallots, herbs, lime juice and zest, olive oil, and salt.
The mixture will hold up pretty well for a few hours in the fridge (or even for a day or two, if you don’t mind that it will look a little less perky). Wait to toss in your avocado and cheese just before serving for optimal freshness, and if it’s been sitting for a while, give it one more salt / oil / lime juice treatment to wake it all up. YUMYUMYUM.
Nutrition Facts
Macronutrients
Calories266
Source: Pinch of Yum by Lindsay Ostrom
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