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Quinoa, Avocado, and Corn Salad Recipe

Kimberly Snyder
Makes 6 servings

Ingredients
  

  • Base:
  • - Raw kernels of 2 ears of corn shaved right from cob
  • - 2 avocados sliced and cut into 1” pieces
  • - 1 1/2 cups dry quinoa
  • - 3 Tbs. red onion finely chopped

  • Dressing:
  • - 1 Tbs. lemon juice
  • - 1 Tbs. olive oil
  • - 2 Tbs. low-sodium tamari
  • - 1 Tbs. brown rice vinegar

Instructions
 

  • Pre-prep: Be sure to soak the quinoa overnight in water and rinse well before using.
  • In a saucepan place 2 cups of water and bring to a boil. Reduce heat and add the quinoa to the hot water, and simmer until the water is absorbed and the grains become translucent soft (about 10-15 minutes). Pour through a strainer and set to the side in a bowl.
  • Blend all the dressing ingredients together until smooth in a blender, or simply add them to a bowl and whisk well with a fork.
  • Shave the kernels of raw corn right off the cob with a large knife, and add to the quinoa along with the avocadoes and chopped onion. Mix well.
  • Pour the dressing on top of the mixture and mix well again. Enjoy this yummy dish with relish!
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