Corn, Avocado, and Quinoa Salad with Marinated Tomatoes
Ingredients
- 1 1 quinoa , uncooked
- 4 raw sweet corn ears , kernels cut off the cob
- 12 12 marinated tomatoes – (see recipe below)
- 1 shallot , minced
- fresh cilantro and chives lots of , minced
- 12 limes – , juice and zest
- 2 tablespoons 2 tablespoons olive oil
- 1 teaspoon 1 teaspoon kosher salt
- 1/2 1/2 Cotija cheese (optional)
- 12 avocados – , diced
- cherrygrape tomatoes 1 pound or , halved or quartered
- 1 garlic clove , finely grated
- 2 tablespoons 2 tablespoons olive oil
- 1 tablespoon 1 tablespoon vinegarlemon juice or
- 1 tablespoon 1 tablespoon herbs freshly minced (I like parsley)
- salt to taste (I use about 1/2 – 3/4 teaspoon kosher salt)
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Instructions
- Cook quinoa according to package directions.
- Prepare marinated tomatoes.
- Toss cooled quinoa with corn, tomatoes and juice, shallots, herbs, lime juice and zest, olive oil, and salt.
- The mixture will hold up pretty well for a few hours in the fridge (or even for a day or two, if you don’t mind that it will look a little less perky). Wait to toss in your avocado and cheese just before serving for optimal freshness, and if it’s been sitting for a while, give it one more salt / oil / lime juice treatment to wake it all up. YUMYUMYUM.
Source
Original recipe: View Original