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Peruvian Toasted Sweetcorn, Avocado & Quinoa Salad Recipe

Peruvian Toasted Sweetcorn, Avocado & Quinoa Salad Recipe

Photos of Peruvian Toasted Sweetcorn, Avocado & Quinoa Salad Recipe

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!

Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes



  • 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


  1. 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.

  2. 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.

  3. In a large bowl, combine the cooked quinoa, grilled corn kernels, diced avocado, chopped red onion, halved cherry tomatoes, and chopped cilantro.

  4. 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.

  5. Serve the salad chilled or at room temperature. Enjoy!


  • Calories : 297kcal
  • Total Fat : 14g
  • Saturated Fat : 2g
  • Cholesterol : 0mg
  • Sodium : 10mg
  • Total Carbohydrates : 38g
  • Dietary Fiber : 8g
  • Sugar : 3g
  • Protein : 9g
Want to share your experience making this delicious Peruvian Toasted Sweetcorn, Avocado & Quinoa Salad? Join the discussion in the Recipe Sharing forum and let us know how it turned out!

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