I first discovered quinoa about ten years ago at Trader Joe’s. Our local store had a recipe for quinoa chili – easily made with all Trader Joe’s ingredients. I liked the idea that quinoa had more protein than any other grain. And, I was intrigued that quinoa was an “ancient or bible” grain – meaning it had been around for a very long time. In a world that is often looking for new things, it is great to see that old things still have something good to offer.
Here I use red quinoa for the foundation of a salad. Red quinoa provides a bit more color than traditional quinoa (which can also be used) and holds up better in a cold salad. As do the great summer ingredients including fresh sweet corn and tomatoes. And, you can never go wrong with adding some avocado. It is finished off with a simple fresh lime vinaigrette. You can serve this salad with your favorite grilled meats or add grilled chicken to it to turn it into an entree salad.
|Quinoa-Avocado-Lime Salad|| |
- 1 cup red quinoa (about 7 ounces)
- 3 ears of fresh corn (about 1-1/2 cups), cooked (see Notes)
- ¼ cup fresh lime juice (from 3 limes)
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup extra virgin olive oil
- 1 cup fresh cilantro, chopped
- 1 cup scallions (green onions), chopped
- 1 cup of tomatoes, chopped (plum or grape)
- 2 avocados, peeled, pitted and cut into small cubes
- Cook quinoa according to the package directions and let chill.
- Cook corn and let cool. Remove corn from the cob using a knife.
- Combine lime juice, salt and pepper in a small bowl. Pour in olive oil in a steady stream while whisking, until combined.
- In a large bowl, combine quinoa, corn, cilantro, scallions, tomatoes and lime vinaigrette. Let sit for about an hour so the flavors can blend.
- Just before serving carefully fold in avocados. Mix well to combine.
- Since the quinoa has to cool, you can cook it the night before and refrigerate it.
* Cooking Corn on the Cob: An easy way to prepare corn on the cob (especially if you are only cooking a few ears): Shuck each ear of corn. Wrap each ear of corn in wax paper. Place in microwave. Cook on high – 2 minutes for each ear of corn. (2 ears – 4 mins, 3 ears – 6 mins, etc.) Remove from microwave and open carefully.
Source: Adapted from Wegman’s Red Quinoa-Avocado Salad recipe.