Quinoa Salad
Fresh toasted quinoa salad with corn, avocado, tomatoes, and a zesty cumin lime dressing. Easy, healthy, and perfect for summer.
Servings: 6 servings
Ingredients
- 1½ cups quinoa
- 1 tbsp extra-virgin olive oil
- 2 cups water
- 2 tsp ground cumin
- 4 tbsp extra-virgin olive oil
- ½ cup fresh lime juice plus more to taste
- 1 tbsp finely chopped seeded jalapeno pepper plus more to taste
- 1 clove garlic grated
- 1 tsp coarse salt
- 1 cup fresh corn kernels (from 2 ears)
- 1 cup cherry tomatoes halved or quartered
- 4 scallions diced
- 1 ripe avocado diced
- ½ cup finely chopped fresh cilantro
Instructions
- Rinse the quinoa in a fine-mesh strainer under cold water; shake the strainer to remove as much water as possible.
- Heat the tablespoon of olive oil in a large skillet. Add the rinsed quinoa and cook, stirring, over medium heat until it is light golden brown, about 10 minutes.
- Add 2 cups water to the quinoa, and bring to a boil. Reduce heat to medium low; cover and cook until the water is absorbed and the quinoa is translucent, 18 to 20 minutes. Uncover and fluff with a fork; let stand until cool, about 10 minutes.
- In the meantime, in a large bowl, whisk together the cumin, 4 tablespoons olive oil, lime juice, jalapeño, garlic, and salt until combined.
- Add in the cooled quinoa, corn, tomatoes, and scallions to the dressing; toss gently to blend.
- Spoon the salad onto a large platter, and garnish with the avocado and cilantro.
Notes
- Toast quinoa for best flavor.
- Cool completely before mixing.
- Adjust lime and salt to taste.
- Add delicate ingredients (like avocado) last.
Nutrition
Serving: 1serving | Calories: 352kcal | Carbohydrates: 39g | Protein: 8g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.002g | Sodium: 406mg | Potassium: 598mg | Fiber: 6g | Sugar: 3g | Vitamin A: 440IU | Vitamin C: 22mg | Calcium: 47mg | Iron: 3mg