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













Quinoa-Avocado-Lime Salad
Serves: 8-10 as a side dish
  • 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
  1. Cook quinoa according to the package directions and let chill.
  2. Cook corn and let cool. Remove corn from the cob using a knife.
  3. Combine lime juice, salt and pepper in a small bowl. Pour in olive oil in a steady stream while whisking, until combined.
  4. In a large bowl, combine quinoa, corn, cilantro, scallions, tomatoes and lime vinaigrette. Let sit for about an hour so the flavors can blend.
  5. Just before serving carefully fold in avocados. Mix well to combine.
* If you can’t find red quinoa you can substitute traditional quinoa (called white or ivory). Red quinoa is preferred as it holds its shape a bitter in a cold salad.
- 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.

Share on Facebook4Tweet about this on TwitterPin on Pinterest5Share on Yummly0Email this to someone
2013-07-08T15:27:16+00:00 July 10th, 2012|Categories: Salads, Sides|Tags: , , , , |2 Comments


  1. Lisa Quezada July 21, 2012 at 12:56 am - Reply

    Your Quinoa/Avocado salad is amazing!! I made it for dinner the other night and everyone loved it! We also love the Orzo Dill salad. Both of these are satisfying enough to make a meal–so we do! Thank you so much for putting all of these recipes together. I love your website and emails and everything about it!

    Thanks again,

    • Nicole August 14, 2012 at 9:25 pm - Reply

      Huge thank you for your sweet comments. I am so glad you are enjoying my recipes and site!

Leave A Comment

Rate this recipe: