Quinoa Corn and Avocado Salad

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3 cups water,
1 1/2 cups red quinoa, rinsed well
3 ears white corn (raw)
1/4 cup finely chopped red onion
3 avocados, diced into 1" pieces
1 bunch cilantro, stems removed, rough chopped

Add water to a large pot and bring to a boil. Add the quinoa, reduce heat to medium-low heat, cover and simmer for 15 to 20 minutes, or until the water is absorbed. Remove from heat and strain. Transfer to a large bowl. Cut corn from the cob and add to quinoa. Add the red onion, avocado, and cilantro. Set aside, and make the dressing.


4 tablespoons Braggs liquid amino (or low sodium tamari)
3 tablespoons fresh lemon juice
3 tablespoons roasted red pepper infused oil or EVOO
2 tablespoons balsamic-tomato vinegar, or balsamic vinegar

Whisk together all of the above ingredients. Pour over the quinoa mixture and toss gently to combine.

Chill for 2 hours before serving.

Spoon quinoa mixture over fresh spinach or other fresh greens for a protein-packed healthy meal.

*Editor's Note: Visit Oil & Vinegar to purchase roasted red pepper infused oil, and tomato balsamic vinegar.