summer quinoa salad vibrant (Print Version)
Bright quinoa salad with creamy avocado, sweet corn, and tangy citrus dressing. Perfect for refreshing, light meals.
# Ingredients:
→ 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
# Steps to Follow:
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.
# Additional Notes:
01 -
Mix in black beans or grilled chicken for extra protein.
02 -
Substitute parsley for cilantro based on preference.
03 -
Add feta cheese for a tangy variation, if not vegan or dairy-free.
04 -
Best served fresh due to avocado; avoid prolonged storage.