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Corn, Avocado, and Quinoa Salad with Marinated Tomatoes

15 reviews / 5 average
Corn, Avocado, and Quinoa Salad in a bowl with marinated tomatoes. this recipe

Do I love quinoa? No.

Do I love this luscious and juicy summery salad, which does, in fact, contain quinoa? YES.

If you are a quinoa hater – I think I can get you on board with this quinoa salad. I really do.

This gem of a salad is a win for anyone who:

  • Can appreciate a really good textured salad – I mean, look at all the little bite sizey bits!
  • Prefers to hang out in the sun instead of spending hours cooking (aka THIS RECIPE IS SO EASY)
  • Does or does not like quinoa – we accept all
  • Appreciates a good meatless meal
  • Goes weak in the knees for big, juicy, summery flavor
Ingredients for Corn, Avocado, and Quinoa Salad in a serving bowl.

The amount of texture and flavor here is staggering. We have quinoa and corn making the base, marinated tomatoes as the juicy crown jewel, avocado to butter things up, shallot, chives, cilantro, lime zest and lime juice to wake you ALL THE WAY up, and Cotija cheese for just the tiniest bit of something creamy / crumbly (just omit if you’re vegan).

Let me just say this: it’s been a long time since I loved a quinoa salad as much as I love this one.

And maybe just a salad in general.

Corn, Avocado, and Quinoa Salad in a bowl with a fork.

Healthy, but not too healthy. Punchy, textured, and craveable at all hours. Colorful and happy. Exactly how I like to eat.

And if you keep the avocados out until just before serving, it can be a lunches-made-ahead thing that will keep the mood high all the week long.

Quinoa, you win.

Check Out Our Video For How To Make Corn, Avocado, And Quinoa Salad:

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Corn, Avocado, and Quinoa Salad with Marinated Tomatoes


  • Author: Lindsay
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 6 generous servings 1x

Description

The perfect summery quinoa salad – fresh corn, buttery avocado, nutty quinoa, juicy marinated tomatoes, and tons of fresh herbs. SO GOOD.


Scale

Ingredients

  • 1 cup quinoa, uncooked
  • 4 ears raw sweet corn, kernels cut off the cob
  • 12 cups marinated tomatoes and their juices
  • 1 shallot, minced
  • lots of fresh cilantro and chives, minced
  • 12 limes, juice and zest
  • olive oil to taste
  • 1 teaspoon kosher salt
  • 1/2 cup Cotija cheese (optional)
  • 12 avocados, diced

Instructions

  1. Cook quinoa according to package directions.
  2. Toss cooled quinoa with corn, tomatoes and juice, shallots, herbs, lime juice and zest, olive oil, and salt.
  3. 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.

Notes

The equipment section above contains affiliate links to products we use and love!

If you’re using regular tomatoes instead of marinated tomatoes, you’ll want to add some fresh grated garlic, salt, and olive oil to compensate for the missing juices!

  • Category: Salad
  • Method: Toss
  • Cuisine: American

Keywords: corn salad, quinoa salad, tomato salad, summer salad, salad for potluck, cookout recipe

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Recipe rating

54 Comments

  1. Pinch of Yum Logo
    Andrea Urquiola

    It came out sooooo good! My two vegetarian kids are back home for the quarantine and me, as a meat lover, have a really small repertoire of veggie meals. So these days everyone has been cooking for themselves. And this beautiful recipe has united the whole family on one simple dinner. It made me really happy.
    Instead of cotija, I used a generous handful of goat cheese, which is the most common organic cheese in this NorthWest region of Argentina.
    I always enjoy your newsletters. Thank you and keep up the good work!






    1. Pinch of Yum Logo
      Teri

      I skipped the shallots (too strong for the other ingredients) but do think chives are perfect. I used tomatoes straight from the garden with no marinating. Will definitely make again – my picky vegetarian daughter enjoyed it.






  2. Pinch of Yum Logo
    Selma

    I made this review after I got it in my email because I’m subscribed because this is the best cooking blog ever! I made it and loved it. Added some mini cucumbers and it was amazing. The only thing I’ll say is that I would add about a half cup of quinoa instead of a full cup. I feel like a full cup took away from the amazing flavors in the salad.






  3. Pinch of Yum Logo
    Jo

    Can’t wait to try this recipe! Just to make sure — the corn is served raw in this recipe right? I admit I’m intrigued; haven’t had raw corn before.

  4. Pinch of Yum Logo
    Marcy youker

    I love quinoa, this is a great salad,you can customized, as your preference of veggies, thank you






  5. Pinch of Yum Logo
    Jill

    I made this last night to be a healthier substitute for grilled corn jalapeño cheese grits. I followed the recipe precisely except I lightly grilled our corn on the cob. We all loved it so much! Incredible flavor! The quinoa and avocado give this salad body and substance. As much as we love those cheese grits (loaded with cream and cheese), nobody missed them at all. Thank you for this! Outstanding!






  6. Pinch of Yum Logo
    Julia Reesor

    I’ve made this salad twice now and absolutely love it. Every ingredient is so good for you! My husband also commented on how much he likes it. My daughter-in-law said she thinks she needs this recipe !

    1. Pinch of Yum Logo

      i wondered the same (even googled it to see if you can eat raw corn — you can!). it’s fantastic with raw corn!

  7. Pinch of Yum Logo
    Marisa Crerar

    I made this for a wedding last week and it was a bit hit! Really easy to multiply and I added some feta for a nice creamy kick.






  8. Pinch of Yum Logo
    Amy

    I followed the recipe and did two limes because we like lime…whew! Next time I’ll stick to one 🙂 I think it was good, but it was hard to tell under the overwhelming lime flavour (plus the extra juice made it a bit soggy).

  9. Pinch of Yum Logo

    this was phenomenal! the only thing i changed was to quadruple the amount of marinated tomatoes in this. i added a double batch (so, 4-6 cups), instead of the half batch (1-2 cups) as above and can’t imagine it with any less. so good!!






  10. Pinch of Yum Logo
    DNN

    I recently started making smoothly shakes consisting of avocado, pineapple, and banana as a form of “adult baby food,” consuming raw natural food as a source of good solid nutrition and relying less on processed foods. I love this combination of corn, avocado and quinoa. I never thought of this but I might experiment with it in the future. 🙂

  11. Pinch of Yum Logo
    Megan

    This recipe was so good! Made as a side for a flat iron steak, and as great as the steak was, this stole the show. Looking forward to leftovers for lunch today






  12. Pinch of Yum Logo
    aearle

    Hi!

    I want to make this, but I’m wondering on how you prepare the marinated tomatoes?

    Thanks,
    Andrea

  13. Pinch of Yum Logo
    Christina D Funk

    Absolutely delicious! Definitely needs the cotija to add that extra something!

  14. Pinch of Yum Logo
    Sam

    Made this tonight with tomatoes and tons of herbs from our garden and it was amazing! Always love POY recipes!