Description
The perfect summery quinoa salad – fresh corn, buttery avocado, nutty quinoa, juicy marinated tomatoes, and tons of fresh herbs. SO GOOD.
Ingredients
Units
Scale
Salad:
- 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
- olive oil to taste
- 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)
Instructions
- 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.
Equipment
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Notes
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!
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Toss
- Cuisine: American
Keywords: corn salad, quinoa salad, tomato salad, summer salad, salad for potluck, cookout recipe
