Bright quinoa salad with creamy avocado, sweet corn, and tangy citrus dressing. Perfect for refreshing, light meals.
# What You’ll Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water
→ Vegetables & Fruits
03 - 1 ripe avocado, diced
04 - 1 cup cherry tomatoes, halved
05 - 1 cup cooked corn kernels
06 - 1/4 cup red onion, finely diced
07 - 1/4 cup fresh cilantro or parsley, chopped
→ Citrus Vinaigrette
08 - 1/4 cup extra-virgin olive oil
09 - 3 tablespoons freshly squeezed lime juice
10 - 1 tablespoon freshly squeezed orange juice
11 - 1 teaspoon honey or maple syrup
12 - 1 clove garlic, finely minced
13 - 1/2 teaspoon ground cumin
14 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Combine quinoa and water in a medium saucepan. Bring to a boil over medium heat, then reduce to low, cover, and simmer for 15 minutes until quinoa is tender and liquid is absorbed. Remove from heat, fluff with a fork, and allow to cool to room temperature.
02 - In a small bowl or jar, whisk together olive oil, lime juice, orange juice, honey or maple syrup, garlic, cumin, salt, and black pepper until emulsified.
03 - In a large salad bowl, combine cooled quinoa, diced avocado, cherry tomatoes, corn kernels, red onion, and chopped cilantro or parsley.
04 - Pour the citrus vinaigrette over the salad ingredients. Gently toss to coat, taking care to keep avocado pieces intact.
05 - Taste and adjust seasoning with additional salt, black pepper, or lime juice if needed. Serve immediately or chill for 30 minutes to enhance flavors.
