Charred Corn & Avocado Quinoa Salad is a vibrant and refreshing dish that combines the nutty flavor of quinoa with sweet, smoky charred corn and creamy avocado. This salad is packed with fresh ingredients like cherry tomatoes, red onion, and cilantro, all tossed in a tangy lime dressing. It’s a perfect option for a light lunch or a side dish at a summer barbecue. The combination of textures and flavors makes this salad both satisfying and nutritious.
Ingredients:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 2 ears of corn, husked
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions:
- Cook the Quinoa:
- In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes, or until quinoa is cooked. Fluff with a fork and set aside to cool.
- Char the Corn:
- Preheat a grill or grill pan over medium-high heat. Brush the corn with a little olive oil and grill, turning occasionally, until the corn is charred and tender, about 10 minutes. Let cool, then cut the kernels off the cob.
- Assemble the Salad:
- In a large bowl, combine the cooked quinoa, charred corn, avocado, cherry tomatoes, red onion, and cilantro.
- Make the Dressing:
- In a small bowl, whisk together olive oil, lime juice, salt, and pepper. Pour over the salad and toss to combine.
- Serve:
- Serve the salad chilled or at room temperature.
Enjoy this Charred Corn & Avocado Quinoa Salad as a delicious and healthy option for any meal!
