Corn, Avocado, and Quinoa Salad with Marinated Tomatoes

• servings: 6 servings
• active time: 30 minutes
• total time: 30 minutes

Ingredients

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

• Calories: 266
• Total Fat: 10.5 g
• Saturated Fat: 1.6 g
• 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