Corn, Avocado, and Quinoa Salad with Marinated Tomatoes
Total Time
30 minutes
Prep Time
30 minutes
Cook Time
10 minutes
Rating
4.9 out of 5 stars
(38)
Ingredients
6 servings
- 1 cup quinoa, uncooked
- 4 ears raw sweet corn, kernels cut off the cob
- 1–2 cups marinated tomatoes
- 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)
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Preparation
Step 1
Cook quinoa according to package directions.
Step 2
Prepare marinated tomatoes by mixing tomatoes, garlic, olive oil, vinegar/lemon juice, herbs, and salt.
Step 3
Toss cooled quinoa with corn, marinated tomatoes, shallots, herbs, lime juice and zest, olive oil, and salt.
Step 4
Refrigerate the mixture for a few hours if needed.
Step 5
Add avocado and cheese just before serving for optimal freshness.
Step 6
If it’s been sitting for a while, give it another treatment of salt, oil, and lime juice to refresh.
Step 7
Save recipe for the next time?
Chef's notes
If using regular tomatoes instead of marinated ones, add some fresh grated garlic, salt, and olive oil for extra flavor.
