Quinoa Salad with Corn, Tomatoes and Avocado Recipe

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Frida Published: April 15, 2021 Modified: May 31, 2021

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!

Preparation: 20 minutes
Cooking: 30 minutes
Total: 50 minutes



  • 2tbspextra virgin olive oil
  • ½cupyellow onion
  • 1cupquinoa,pre-washed
  • 1⅔cupvegetable broth,low sodium
  • 1tspsalt,divided
  • 1cuptomatoes
  • cupcorn,cooked
  • 2scallions,white and green parts, finely sliced
  • 1small jalapeño pepper,seeded, finely chopped
  • cupfresh cilantro,chopped
  • 2tbsplime juice
  • 1avocado,cut into bite-sized chunks


  1. 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.

  2. 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.

  3. 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.

  4. Transfer the cooked quinoa to a mixing bowl and chill in the refrigerator.

  5. 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.

  6. Right before serving, scatter the avocado chunks over top.

  7. 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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