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Quinoa Avocado Salad Photo

Quinoa Avocado Salad Recipe

Jennifer W.
Quinoa avocado salad made bright and earthy with fresh tomatoes and sweet corn. Taste those last few bites of summer in this fantastic...
3 from 34 votes
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Prep Time 12 minutes
Cook Time 12 minutes
Total Time 24 minutes
Servings 4
Calories 286 kcal

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
  • 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

Instructions
 

  • 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.
  • 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.
  • In a large bowl, add the cooked quinoa, avocado, corn, chopped chives, and the Dijon vinaigrette. Stir until well combined. Carefully fold in tomatoes.
  • Salad tastes best served chilled, and leftovers may be stored in the fridge in an airtight container.

Nutrition

Calories: 286kcalCarbohydrates: 37gProtein: 6gFat: 12gSaturated Fat: 1gSodium: 47mgFiber: 4gSugar: 3g
Keyword Avocados, Corn, Healthy, Healthy Eating, Quinoa, Quinoa Salads, Salads, Summer, Tomatoes
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