Quinoa avocado salad made bright and earthy with fresh tomatoes and sweet corn. Taste those last few bites of summer in this fantastic...
There isn't a month that I love more than September in New England.
The days are still long and warm, but no longer the broiling hot, oppressively humid days of mid-summer. September is typically crisp, clear, and comfortable, perfect for throwing open every window in the house.
Even better: the farmers' markets are overflowing with fresh, local produce. It's one of my favorite times of the year to wander the market, checking out everything that's fresh and new, and getting inspired to dream up brand new recipes.
Bonus: the slightly cooler days after the uncomfortable heat of mid-summer mean I'm more than ready to get back into the kitchen and turn on the stove top again!
I wanted to make the most of some fresh, in-season tomatoes, so I put together this tasty quinoa salad.
If you've never tried quinoa before, I think this recipe is a great introduction. It's very simple to prepare, and the fresh produce and herbs and easy homemade vinaigrette add a ton of flavor to the quinoa.
To prepare the quinoa, just cook it in some boiling water for about ten minutes (the package instructions will provide the specifics). You may be surprised to find it's not intimidating at all, and it's as quick and easy to prepare as pasta!
To the quinoa, I add fresh, in-season tomatoes and chives, along with some sweet corn.
To keep this recipe quick and easy to prepare in about 20 minutes, I used frozen corn. But I highly recommend using fresh, grilled, straight-off-of-the-cob corn if you have the time!
Also toss in some fresh avocado. Although not from my local New England farmers' market, avocado is the perfect addition for adding richness and creaminess.
Avocados tend to turn brown as soon as they come into contact with the air, so to keep them beautifully green in the quinoa salad, try this tip: immediately after dicing it up, grab a lemon and squeeze the juice all over the avocado.
Last, stir in an easy homemade vinaigrette made with olive oil, white wine vinegar (for a hint of acidity) and a bit of organic honey (for a hint of sweetness).
This dish is full of flavor and really allows those fresh-from-the-market ingredients to shine. It works equally well as a side dish or a light (vegan) lunch. It tastes best served chilled, and it holds up well as leftovers.
If you're looking for a quinoa salad with some added protein, try this chicken quinoa salad recipe.
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