Umami Recipes
Umami Recipes

Recipes I Want To Try

Corn, Avocado, and Quinoa Salad with Marinated Tomatoes

6 servings


30 minutes

active time

30 minutes

total time


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)


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.



Serving Size




Total Fat

10.5 g

Saturated Fat

1.6 g

Unsaturated Fat


Trans Fat

0 g


0 mg


278.9 mg

Total Carbohydrate

40 g

Dietary Fiber

5.9 g

Total Sugars

7 g


7.9 g

6 servings


30 minutes

active time

30 minutes

total time
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