Ingredients
Salad Ingredients
- 1 1/2 cups frozen corn
- 1 cup dry quinoa, cooked and cooled
- 1 pint cherry tomatoes, halved
- 1/2 cup finely chopped cilantro
- 2 avocados, peeled, pitted, and diced
Cilantro Lime Dressing
- Juice of 1 lime
- Zest of 1 lime
- 3 tbsp olive oil
- 1 clove garlic, minced
- 1/2 tbsp maple syrup
- 1/2 tbsp Dijon mustard
- 1/4 tsp cumin
- Pinch of salt and pepper
Instructions
- Prepare the Corn: Cook the frozen corn following the package instructions until tender. Drain and let it cool.
- Mix Salad Ingredients: In a large mixing bowl, combine the cooled cooked quinoa, cooked corn, halved cherry tomatoes, finely chopped cilantro, and diced avocados gently to avoid mashing the avocado.
- Make the Dressing: Add lime juice, lime zest, olive oil, minced garlic, maple syrup, Dijon mustard, cumin, salt, and pepper into a small jar. Cover tightly and shake vigorously until all ingredients are emulsified into a smooth dressing.
- Toss the Salad: Pour the cilantro lime dressing over the combined salad ingredients. Gently toss everything together to ensure even coating without bruising the avocado.
Notes
- You can substitute fresh corn for frozen if in season.
- If you prefer a spicier kick, add a pinch of cayenne pepper to the dressing.
- The salad is best enjoyed fresh but can be refrigerated for up to 1 day.
- Rinse quinoa thoroughly before cooking to remove its natural bitterness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
