Quinoa Salad with Corn, Tomatoes and Avocado Recipe

Quinoa Salad with Corn, Tomatoes and Avocado Recipe

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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