Description
This vibrant Quinoa Salad is a nutritious blend of colorful vegetables, creamy avocado, and a zesty lime dressing. It’s perfect as a side dish or a light main course, offering a refreshing way to enjoy healthy ingredients in one bowl.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper (red or yellow), diced
- 1/2 red onion, finely chopped
- 1 cup corn (fresh, frozen, or canned)
- 1 avocado, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Rinse the quinoa: Place the quinoa in a fine-mesh strainer and rinse it under cold running water for about 2 minutes to remove the bitter coating.
- Cook the quinoa: In a medium saucepan, combine the rinsed quinoa and 2 cups of water or vegetable broth. Bring to a boil over medium-high heat.
- Simmer: Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
- Fluff the quinoa: Remove the saucepan from heat and let it sit, covered, for 5 minutes. Then, uncover and fluff the quinoa with a fork. Set aside to cool.
- Chop the vegetables: While the quinoa is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and bell pepper, and finely chop the red onion.
- Prepare the corn: If using fresh corn, cut the kernels off the cob. If using frozen corn, thaw it by running it under warm water or microwaving it for a minute. If using canned corn, drain and rinse it.
- Dice the avocado: Just before assembling the salad, dice the avocado to prevent browning. You can sprinkle a little lime juice on it to help keep it fresh.
- Chop the herbs: Finely chop the fresh parsley and cilantro, ensuring there are no large stems.
- Combine the dressing ingredients: In a small bowl, whisk together the olive oil, fresh lime juice, cumin, salt, and pepper. Adjust the seasoning to taste, adding more lime juice or salt if desired.
- Set aside: Allow the dressing to sit for a few minutes to let the flavors meld together.
- Combine the quinoa and vegetables: In a large mixing bowl, add the cooled quinoa, cherry tomatoes, cucumber, bell pepper, red onion, and corn. Gently toss to combine.
- Add the herbs: Fold in the chopped parsley and cilantro, ensuring they are evenly distributed throughout the salad.
- Incorporate the avocado: Gently add the diced avocado to the salad, being careful not to mash it.
- Pour the dressing: Drizzle the prepared dressing over the salad and toss gently to coat all the ingredients evenly.
- Top with feta (optional): If using, sprinkle the crumbled feta cheese over the top of the salad.
- Chill the salad: For the best flavor, cover the salad and refrigerate it for at least 30 minutes before serving.
- Serve: Once chilled, give the salad a gentle toss and serve it in individual bowls or on a large platter.
- Garnish: Optionally, garnish with additional herbs or a lime wedge for a fresh touch.
Notes
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to customize the vegetables based on your preferences or seasonal availability.
- Prep Time: 20 minutes
- Cook Time: 15 minutes