Looking for a vibrant and nutritious dish that will tantalize your taste buds and impress your guests? Look no further than our Quinoa Corn Salad with Avocado Dressing! This Mexican-inspired salad is not only a feast for the eyes but also a deliciously refreshing option packed with wholesome ingredients. With its colorful medley of quinoa, sweet corn, and fresh vegetables, topped with a creamy avocado dressing, this salad is perfect for summer gatherings or as a light meal any time of the year. Dive into this recipe and discover how easy it is to create a dish that’s as satisfying as it is healthy!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- Quinoa, rinsed
- Sweet corn, canned or fresh
- Red bell pepper, diced
- Red onion, diced
- Cilantro, chopped
- Avocado
- Olive oil
- Lime juice
- Salt and pepper to taste
Instructions
- Begin by rinsing 1 cup of quinoa under cold water in a fine mesh strainer. This helps to remove any bitter saponins that may be present on the quinoa grains.
- In a medium saucepan, combine the rinsed quinoa with 2 cups of water and a pinch of salt. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let the quinoa simmer for about 15 minutes, or until all the water is absorbed and the quinoa is fluffy. Remove from heat and let it sit covered for an additional 5 minutes.
- While the quinoa is cooking, prepare the other ingredients. If using fresh sweet corn, cook it in boiling water for about 3-5 minutes until tender, then drain. If using canned sweet corn, simply drain and rinse it under cold water.
- Dice 1 red bell pepper and 1/2 red onion. Chop a handful of fresh cilantro (about 1/4 cup) and set aside.
- For the avocado dressing, cut 1 ripe avocado in half, remove the pit, and scoop the flesh into a blender or food processor. Add 2 tablespoons of olive oil, the juice of 1 lime, and salt and pepper to taste. Blend until smooth and creamy.
- In a large mixing bowl, combine the cooked quinoa, sweet corn, diced red bell pepper, diced red onion, and chopped cilantro. Gently toss the ingredients together until evenly mixed.
- Drizzle the avocado dressing over the quinoa mixture and toss gently to combine. Adjust seasoning with additional salt and pepper if needed.
- Serve the quinoa corn salad immediately, or refrigerate for 30 minutes to allow the flavors to meld. Enjoy your refreshing Mexican-inspired dish!
Tips
- Rinse Your Quinoa: Always rinse your quinoa thoroughly before cooking to remove any bitter saponins. This simple step ensures your salad has a clean, nutty flavor.
- Cooking Quinoa Perfectly: For fluffy quinoa, use a 2:1 water-to-quinoa ratio and let it rest covered after cooking. This allows it to steam and become light and airy.
- Choose Fresh Ingredients: For the best flavor, opt for fresh sweet corn when in season. If using canned corn, make sure to rinse it well to remove excess sodium.
- Customize Your Veggies: Feel free to add other colorful veggies like diced cucumbers or cherry tomatoes to enhance the salad's crunch and flavor.
- Make Ahead: This salad can be made ahead of time! Prepare the ingredients and dressing separately, then combine them just before serving for the freshest taste.
- Adjust the Dressing: If you prefer a tangier dressing, add more lime juice or even a splash of vinegar. Taste as you go to find your perfect balance!
- Chill for Flavor: Letting the salad sit in the refrigerator for about 30 minutes before serving allows the flavors to meld beautifully, making every bite even more delicious!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 10g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 0mg
