Quinoa Avocado Salad Recipe

Jennifer W. | The Scrumptious Pumpkin Updated

Quinoa avocado salad made bright and earthy with fresh tomatoes and sweet corn. Taste those last few bites of summer in this fantastic...

Quinoa Avocado Salad Photo

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!

Quinoa Avocado Salad Picture

I wanted to make the most of some fresh, in-season tomatoes, so I put together this tasty quinoa salad.

Soaking Quinoa Photo

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!

Diced Tomato Photo

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!

Sliced Avocado Photo

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.

Quinoa Avocado Salad Image

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

Are you tired of the dinner routine?

Stuck in a rut or looking for fun new recipes to try?

Our Facebook Group is growing every day! If you haven’t joined yet, we invite you to come check it out and join the fun.

Facebook!

You can ask for recipe ideas, talk about cooking techniques, or get help figuring out the right new pan set for you. If you’ve already joined, invite a friend along!

Quinoa Avocado Salad Recipe

    4 Servings

Ingredients

  • 1 cup Quinoa
  • 1/2 Avocado, pitted, peeled, and diced
  • 5 ounces Cherry Tomatoes, sliced
  • 1/3 cup Organic Frozen Sweet Corn, thawed
  • 3 tablespoons Chives, chopped
For the Dijon Vinaigrette:
  • 2 tablespoons Extra Virgin Olive Oil
  • 2 tablespoons White Wine Vinegar
  • 2 teaspoons Dijon Mustard
  • 2 teaspoons Organic Honey, or agave
  • 1/2 teaspoon Garlic Powder
  • Salt and Pepper

Directions

  1. Bring two cups of water to a boil in a saucepan, and season with salt. Add the quinoa and reduce to a simmer. Cover and cook until the water is completely absorbed, about 10-12 minutes. The quinoa is cooked when the spiral germ becomes visible around the grains.
  2. Meanwhile, prepare the Dijon vinaigrette. In a bowl, whisk oil, vinegar, Dijon, honey, and garlic powder until thoroughly combined. Season thoroughly with salt and pepper and whisk again.
  3. In a large bowl, add the cooked quinoa, avocado, corn, chopped chives, and the Dijon vinaigrette. Stir until well combined. Carefully fold in tomatoes.
  4. Salad tastes best served chilled, and leftovers may be stored in the fridge in an airtight container.

Recommended

Published:
Modified:
Author:
Category:
Healthy Eating
Tags:
, , , , , , , ,
Related Recipes:
Healthy Eating Recipes, Healthy Recipes, Quinoa Salad Recipes, Salad Recipes, Avocado Recipes, Tomato Recipes, Corn Recipes, Quinoa Recipes, Summer Recipes
Recipe Yields:
4 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Published:
Author: Jennifer W.
Recipe Yields: 4 servings
Prep Time: 12 minutes
Cook Time: 12 minutes
Total Time: 24 minutes

Nutrition Facts

Servings Per Recipe 4

Amount Per Serving
Calories from Fat 96
Calories 286

% Daily Value*
18%
Total Fat 12g
6%
  Saturated Fat 1g
2%
Sodium 47mg
12%
Total Carbohydrate 37g
5%
  Dietary Fiber 4g
  Sugars 3g
12%
Protein 6g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Jennifer W.

About Jennifer

Jen is a lifelong lover of fresh, healthy eating. She shares this love on The Scrumptious Pumpkin. Here on Food Fanatic, she's sharing her best Healthy Comfort Food.