Looking for a refreshing summer salad? Try this delightful quinoa salad that’s packed with fresh flavors! It features uncooked quinoa, sweet corn right off the cob, creamy avocado, and juicy marinated tomatoes, all tossed together with a zesty dressing of lime juice and olive oil. Fresh cilantro and chives add an extra burst of flavor, making this dish simply irresistible.
Ingredients:
- 1 cup quinoa
- 4 ears of raw sweet corn, kernels removed
- 1-2 cups of marinated tomatoes
- 1 minced shallot
- A generous handful of minced fresh cilantro and chives
- Juice and zest from 1-2 limes
- Olive oil, to taste
- 1 teaspoon kosher salt
- 1/2 cup Cotija cheese (optional)
- 1-2 diced avocados
For the Marinated Tomatoes:
- 1 pound of cherry or grape tomatoes, halved or quartered
- 1 clove of garlic, finely grated
- 2 tablespoons olive oil
- 1 tablespoon vinegar or lemon juice
- 1 tablespoon freshly minced herbs like parsley
- Salt, to taste (about 1/2 – 3/4 teaspoon kosher salt)
Instructions:
- Cook the quinoa as per the package instructions.
- While the quinoa cooks, prepare the marinated tomatoes by mixing the tomatoes with garlic, olive oil, vinegar or lemon juice, herbs, and salt.
- Once the quinoa is cool, toss it in a large bowl with the corn, marinated tomatoes and their juice, minced shallot, cilantro, chives, lime juice and zest, olive oil, and kosher salt.
- If you’re planning to serve immediately, add the diced avocado and Cotija cheese. If not, you can add these right before serving to keep them fresh.
- Before serving, especially if the salad has been refrigerated, taste and adjust the seasoning with more salt, olive oil, or lime juice to brighten the flavors.
This salad holds up well in the fridge for a couple of days, though it’s most vibrant when fresh. If using regular tomatoes instead of marinated, don’t forget to add some fresh grated garlic, salt, and a bit more olive oil to make up for the juices. Enjoy this tasty dish at your next potluck or cookout!
