Quinoa-Avocado-Lime Salad
Ingredients
- 1 cup red quinoa about 7 ounces
- 3 ears of fresh corn about 1-1/2 cups, cooked (see Notes)
- 1/4 cup fresh lime juice from 3 limes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 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
Instructions
- 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.
Notes
* 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.
- 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.
