Summer Quinoa Salad
This Summer Quinoa Salad is a great example of how something vegetarian, gluten free, and dairy free can still be amazing. With corn, tomatoes, and avocado, it’s a simple and healthy cold salad that’s perfect for a hot summer night. Wow your guests at the next get together – I guarantee they’ll ask for the recipe!
Servings: 6
Ingredients
- 1 1/2 cups quinoa
- 1 tablespoon extra-virgin olive oil
- 2 cups water
- 2 teaspoons ground cumin
- 4 tablespoons extra-virgin olive oil
- 1/2 cup fresh lime juice , plus more to taste
- 1 tablespoon finely chopped seeded jalapeno pepper , plus more to taste
- 1 clove garlic , grated
- 1 teaspoon coarse salt
- 1 cup fresh corn kernels (from 2 ears)
- 1 cup cherry tomatoes , halved or quartered
- 4 scallions , diced
- 1 ripe avocado , diced
- 1/2 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.
Nutrition
Calories: 352kcal | Carbohydrates: 39g | Protein: 8g | Fat: 20g | Saturated Fat: 3g | Sodium: 407mg | Potassium: 596mg | Fiber: 6g | Sugar: 3g | Vitamin A: 434IU | Vitamin C: 22mg | Calcium: 44mg | Iron: 3mg