Refreshing quinoa salad with avocado, corn, and citrus dressing—ideal for warm days and quick vegetarian meals.
# What You'll Need:
→ 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 (fresh, canned, or thawed from frozen)
06 - 1/4 cup red onion, finely diced
07 - 1/4 cup fresh cilantro or parsley, chopped
→ Citrus Vinaigrette
08 - 1/4 cup extra-virgin olive oil
09 - 3 tbsp freshly squeezed lime juice (about 2 limes)
10 - 1 tbsp freshly squeezed orange juice
11 - 1 tsp honey or maple syrup
12 - 1 clove garlic, finely minced
13 - 1/2 tsp ground cumin
14 - Salt and freshly ground black pepper, to taste
# Steps to Follow:
01 - In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and water is absorbed. Remove from heat, fluff with a fork, and let cool to room temperature.
02 - While the quinoa cools, prepare the citrus vinaigrette: In a small bowl or jar, whisk together olive oil, lime juice, orange juice, honey or maple syrup, garlic, cumin, salt, and pepper until well combined.
03 - In a large salad bowl, combine the cooled quinoa, avocado, cherry tomatoes, corn, red onion, and chopped cilantro or parsley.
04 - Pour the vinaigrette over the salad and toss gently to combine, ensuring the avocado stays in chunks.
05 - Taste and adjust seasoning with additional salt, pepper, or lime juice if desired. Serve immediately, or chill for 30 minutes for extra flavor.
