How To Make Quinoa Salad with Corn, Tomatoes and Avocado
Make lunch meals healthier with a bowl of this low-fat quinoa salad, packed with crunchy corn, juicy tomatoes, and jalapeño pepper, tossed in lime dressing!
- 2tbspextra virgin olive oil
- ½cupyellow onion
- 1⅔cupvegetable broth,low sodium
- 2scallions,white and green parts, finely sliced
- 1small jalapeño pepper,seeded, finely chopped
- ⅓cupfresh cilantro,chopped
- 2tbsplime juice
- 1avocado,cut into bite-sized chunks
Heat 1 tablespoon of the olive oil in a medium sauce pan over medium-low heat. Add the onions and cook, stirring frequently, for about 5 minutes, until soft and translucent.
Add the quinoa to the onions and continue cooking, stirring constantly, for 3 to 4 minutes. Add the vegetable broth and stir in ½ teaspoon salt. Turn the heat up to high and bring to a boil.
Cover the pan tightly with a lid, turn the heat down to low and simmer for 17 to 20 minutes, or until liquid is absorbed and quinoa is cooked.
Transfer the cooked quinoa to a mixing bowl and chill in the refrigerator.
When the quinoa is cool, add the remaining tablespoon of olive oil, tomatoes, corn, scallions, jalapeno, cilantro, remaining ½ teaspoon salt and lime juice. Taste and adjust seasoning if necessary.
Right before serving, scatter the avocado chunks over top.
Serve and enjoy!
- Calories: 376.56kcal
- Fat: 17.70g
- Saturated Fat: 2.51g
- Trans Fat: 0.00g
- Monounsaturated Fat: 10.81g
- Polyunsaturated Fat: 3.39g
- Carbohydrates: 49.25g
- Fiber: 9.75g
- Sugar: 8.41g
- Protein: 10.27g
- Sodium: 619.21mg
- Calcium: 58.21mg
- Potassium: 1035.66mg
- Iron: 3.11mg
- Vitamin A: 83.70µg
- Vitamin C: 37.45mg
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