Summer Quinoa Salad Corn (Printable)

A colorful salad with quinoa, avocado, corn, and citrus for a bright summer dish.

# Components:

→ 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
06 - 1/4 cup red onion, finely diced
07 - 1/4 cup fresh cilantro or flat-leaf parsley, chopped

→ Citrus Vinaigrette

08 - 1/4 cup extra-virgin olive oil
09 - 3 tablespoons freshly squeezed lime juice
10 - 1 tablespoon freshly squeezed orange juice
11 - 1 teaspoon honey or pure maple syrup
12 - 1 clove garlic, finely minced
13 - 1/2 teaspoon ground cumin
14 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Combine rinsed quinoa with water in a medium saucepan. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes until all water is absorbed. Remove from heat, fluff with a fork, and let cool to room temperature.
02 - In a small bowl or jar, whisk together extra-virgin olive oil, lime juice, orange juice, honey or maple syrup, minced garlic, ground cumin, salt, and black pepper until thoroughly blended.
03 - In a large mixing bowl, add cooled quinoa, diced avocado, halved cherry tomatoes, corn kernels, red onion, and chopped herbs. Toss gently to combine.
04 - Pour the citrus vinaigrette over the salad. Gently toss until evenly coated, keeping the avocado pieces intact.
05 - Taste and adjust seasoning with additional salt, pepper, or lime juice to preference. Serve immediately or refrigerate for 30 minutes to meld flavors.

# Expert Advice:

01 -
  • Packed with wholesome grains and colorful veggies rich in plant based protein
  • Naturally gluten free and easy to make vegan or vegetarian
  • No oven needed so it is perfect for hot summer days
  • Great for meal prep as flavors meld beautifully over time
02 -
  • High in plant based protein and dietary fiber
  • Fresh citrus dressing keeps the salad bright and never boring
  • Convenient to pack for picnics or work lunches
03 -
  • Always let the cooked quinoa cool completely before mixing so the grains do not become sticky.
  • Use fresh herbs generously to brighten the overall taste and always taste for salt and citrus before serving. Toasting corn kernels in a dry skillet for two minutes brings a subtle smoky finish if you have the time.

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