A delicious quinoa salad with corn, avocado, basil and fresh lime juice. Perfect for summer and can be served as a salad or dip! Vegan + gluten-free.
I’ve been making my raw corn and avocado salad for years. It’s really easy to toss together, requires minimal ingredients and is always a hit at parties.
Last weekend we were going to a little get-together on Saturday night so I made a batch of the salad to bring along. But this time I switched things up a bit. I used less corn and added in quinoa.
I’ve made plenty of quinoa salads before so I knew it was going to work, but it turned out to be more delicious than expected. The quinoa added a nice addition to the texture and a little protein without changing the flavor of the salad. Love!
When it comes to cooking quinoa to use for salad, it’s basically the same process as normal, but I like to make my quinoa a day in advance, let it cool and chill it in the fridge overnight and then use it for the salad the next day.
Prepping it in advance is just so the quinoa doesn’t heat up the other salad ingredients. Of course it’s fine to cook it the same day and just let it cool a bit before using. I do this all the time when I’m in a rush!
One little trick I use to make sure the kernels don’t go everywhere and make a huge mess is to put a small bowl upside-down inside of a large bowl. If you just use a single large bowl you can’t get your knife all the way down to the end of the cob.
Stand the corn, large side down, on top of the small bowl and use a knife to slice the kernels off the cob. The kernels will fall into the bottom of the bowl instead of all over your countertop.
Here’s what you’ll need to make this delicious (and super easy) quinoa salad:
Protein – The quinoa adds a good amount of plant-based protein to this salad but, you could always add more protein by tossing in about 1/2 cup of beans (chickpeas or black beans would be delicious) or adding in some chopped grilled chicken. This apple cider vinegar chicken would be yummy.
I usually serve this as a side salad at potlucks, but it would work great as a dip as well. I tried dipping it with chips and it definitely works. It’s like a corn and avocado salsa.
This salad stores super well!
To make it in advance: I would recommend leaving the avocado out and adding that in right before serving. The rest of the salad can be fully assembled and stored in an airtight container for 3-4 days in the refrigerator.
To store leftovers: Store any leftovers in an airtight container for 3-4 days in the refrigerator
If you try this quinoa salad with corn and avocado be sure to come back and leave a comment and star rating letting us know how it turned out. Your feedback is super helpful for the EBF team and other EBF readers.