Recipes I Want To Try
Corn, Avocado, and Quinoa Salad with Marinated Tomatoes
6 servings
servings30 minutes
active time30 minutes
total timeIngredients
1 cup quinoa, uncooked
4 ears raw sweet corn, kernels cut off the cob
1-2 cups marinated tomatoes (see recipe below)
1 shallot, minced
lots of fresh cilantro and chives, minced
1-2 limes, juice and zest
olive oil to taste
1 teaspoon kosher salt
1/2 cup Cotija cheese (optional)
1-2 avocados, diced
1 pound cherry or grape tomatoes, halved or quartered
1 clove garlic, finely grated
2 tablespoons olive oil
1 tablespoon vinegar or lemon juice
1 tablespoon freshly minced herbs (I like parsley)
salt to taste (I use about 1/2 - 3/4 teaspoon kosher salt)
Directions
Cook quinoa according to package directions.
Prepare marinated tomatoes- Toss tomatoes, grated garlic, olive oil, vinegar, herbs, and salt together in a small bowl
Toss cooled quinoa with corn, tomatoes and juice, shallots, herbs, lime juice and zest, olive oil, and salt.
The mixture will hold up pretty well for a few hours in the fridge (or even for a day or two, if you don’t mind that it will look a little less perky). Wait to toss in your avocado and cheese just before serving for optimal freshness, and if it’s been sitting for a while, give it one more salt / oil / lime juice treatment to wake it all up.
Notes
https://vimeo.com/434482117
Nutrition
Serving Size
-
Calories
266
Total Fat
10.5 g
Saturated Fat
1.6 g
Unsaturated Fat
-
Trans Fat
0 g
Cholesterol
0 mg
Sodium
278.9 mg
Total Carbohydrate
40 g
Dietary Fiber
5.9 g
Total Sugars
7 g
Protein
7.9 g
6 servings
servings30 minutes
active time30 minutes
total time