comment icon 92 more comments 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
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. 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:
Watch Lindsay Make This Recipe on Stories!
One More Thing!
This recipe is part of our collection of incredible corn recipes. Check it out! 4.9 from 38 reviews
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
Marinated Tomatoes:
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)
