Summer Quinoa Avocado Salad (Printable Page)
# What You Need:
→ Grains
01 -
1 cup quinoa, rinsed
02 -
2 cups water
→ Vegetables & Fruit
03 -
1 ripe avocado, diced
04 -
1 cup cherry tomatoes, halved
05 -
1 cup cooked corn kernels (fresh, canned, or thawed from frozen)
06 -
1/4 cup red onion, finely diced
07 -
1/4 cup fresh cilantro or parsley, chopped
→ Citrus Vinaigrette
08 -
1/4 cup extra-virgin olive oil
09 -
3 tbsp freshly squeezed lime juice (about 2 limes)
10 -
1 tbsp freshly squeezed orange juice
11 -
1 tsp honey or maple syrup
12 -
1 clove garlic, finely minced
13 -
1/2 tsp ground cumin
14 -
Salt and freshly ground black pepper, to taste
# How to Make It:
01 -
In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and water is absorbed. Remove from heat, fluff with a fork, and let cool to room temperature.
02 -
While the quinoa cools, prepare the citrus vinaigrette: In a small bowl or jar, whisk together olive oil, lime juice, orange juice, honey or maple syrup, garlic, cumin, salt, and pepper until well combined.
03 -
In a large salad bowl, combine the cooled quinoa, avocado, cherry tomatoes, corn, red onion, and chopped cilantro or parsley.
04 -
Pour the vinaigrette over the salad and toss gently to combine, ensuring the avocado stays in chunks.
05 -
Taste and adjust seasoning with additional salt, pepper, or lime juice if desired. Serve immediately, or chill for 30 minutes for extra flavor.
# Helpful Tips:
01 -
For added protein, mix in black beans or grilled chicken.
02 -
Substitute cilantro with parsley if preferred.
03 -
Top with feta cheese for a tangy twist.
04 -
Best consumed fresh due to the avocado.