How To Make Peruvian Toasted Sweetcorn, Avocado & Quinoa Salad
Salads are great for integrating your daily dose of healthy greens into your meals. Check out these salad recipes to throw together a salad that’s not only healthy, but also delicious as well!
Serves:
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 ears of corn, husked
- 1 ripe avocado, diced
- ½ red onion, finely chopped
- ½ cup cherry tomatoes, halved
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
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Rinse the quinoa thoroughly under cold water. In a saucepan, bring the water to a boil and add the quinoa. Reduce heat, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and fluffy. Remove from heat and let it cool.
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Preheat a grill or grill pan over medium-high heat. Grill the corn, turning occasionally, until lightly charred and cooked through. Remove from the grill and let it cool. Once cooled, slice the corn kernels off the cob.
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In a large bowl, combine the cooked quinoa, grilled corn kernels, diced avocado, chopped red onion, halved cherry tomatoes, and chopped cilantro.
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In a small bowl, whisk together the lime juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss to coat evenly.
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Serve the salad chilled or at room temperature. Enjoy!
Nutrition
- Calories : 297kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 10mg
- Total Carbohydrates : 38g
- Dietary Fiber : 8g
- Sugar : 3g
- Protein : 9g
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