- Prep-time: / Ready In:
- Serves 6
- Serving size: ⅙ of recipe
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Quick-cooking quinoa makes this a perfect summer salad when you don’t want to heat up the kitchen. It is also great for a last minute potluck, or when company comes over unexpectedly. Scroll down to see the recipe video.
Photo by Eco-Vegan Gal
By Del Sroufe,
Ingredients
- 1½ cups cooked quinoa
- 1½ cups cooked fresh or thawed frozen corn
- 2 medium avocados, diced
- 1 cup cherry tomatoes, halved
- ½ medium red onion, diced small
- ¼ cup chopped fresh cilantro
- Zest of 1 lime and 2 tablespoons fresh lime juice
- Sea salt, to taste
Instructions
- Combine everything in a large bowl and mix well.
Nutritional Information:
Per serving (⅙ of recipe): 460 calories, 75.5 g carbohydrates, 14.7 g protein, 14.1 g total fat, 1.5 g saturated fat, 0 g cholesterol, 142 mg sodium, 7.8 g fiber, 7.8 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (19)
(5 from 10 votes)I used only one avocado, added black beans, a dusting of ground black cumin seed, and a handful of walnuts! SO Yummy!
Do yourself a solid and make this immediately if not sooner! I added edamame, only used one avocado because only one was ripe, used one tomato instead of cherry tomatoes, and used lime juice but no lime zest because I didn't have an actual lime. It was so good that I ate the entire thing - honestly not sure how it's six servings! Fast! Light! Delish!
How the the avocado look the next day of there are leftovers?
Is the nutritional info supposed to be for 1/2 of a recipe rather than 1/12?
No there is a glitch in the system! We recently added nutritional information to the site, and there is an issue with the serving sizes. Our tech team are working on it, so you can expect it to be resolved soon! Sorry for the inconvenience!
Hi, can this recipe's ingredients be halved to make a smaller quantity, since the recipe states it's for 6 servings?
Yes, feel free to halve the recipe to suit. If it still looks like you'll have too much for one meal, only add the avocado to the portion you're about to eat. Keep the rest in the fridge and add the remaining avocado when you're about to serve that portion. That way the avocado won't go brown.
If you stick to this, why the nutritional info? No counting stuff
Easy to make. Had all the ingredients on hand. Added extra lime juice. Delicious! This is a keeper!!
Does the fresh corn need to be cooked?
Hi Dianne, yes it does!
Refreshing and filling!
So good! I decided to use farro instead and substituted the salt for some miso paste. OMG!! So good!
This is so flavorful my meat-eating friends loved it. I used super sweet grilled corn, and dill as I had no cilantro. This will be even better when fresh summer tomatoes are in season. Definitely in my favorites list.
This was so tasty. Followed the recipe exactly. It was almost like a pico de gallo. Served it over greens. Excellent!
How far ahead can you prepare this?
oh my yum
Easy ingredients, fairly quick, and delicious. I served it over mixed greens and added seasoning and herbs: a little fresh chopped cilantro and basil and some granular garlic/onion power and black pepper.
This is the 2nd recipe I've made from your site & it did not disappoint! Not to mention my 2nd day that I gave up meat products. I ran out of quinoa so I used brown rice over a bed of greens. All the flavors combined make this recipe truly delicious! Thank you for helping this transition feel so easy!