Fresh Corn, Avocado and Quinoa Salad (or dip)

5 from 1 vote

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.

Prep Time20

Course: Salad

Cuisine: American

Keyword: quinoa salad with corn

Servings:

Cook quinoa: Cook quinoa according to package directions. Place in a mixing bowl and put in the fridge to cool. You can even do this step the day before. Just store the cooked quinoa in the fridge until you’re ready to prepare the salad.
Prepare corn: Husk and cut corn from the cob (here’s a quick tutorial), pulling out as many corn silks as possible.
Mix ingredients: Combine all ingredients in a large bowl. Mix well.
Serve: Serve immediately or allow to marinate for a few hours before serving.

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 chickpeas or white beans or adding in some chopped grilled chicken. This apple cider vinegar chicken would be delish.
Feta cheese: This would be a great addition to the salad. You could even do vegan feta if needed.
Cooked corn: If you prefer to cook the corn, simply fill a large pot with water and bring to a boil. Once boiling add corn cobs and boil for 5-6 minutes. Remove corn cobs from the boiling water, drain and rinse with cold water. Once cool enough to handle, cut corn from the cob.
Frozen corn: If you use frozen sweet corn it should be fine, however, I haven't recipe tested it. I would recommend putting the corn in a strainer to defrost so any excess liquid is removed from the corn. You don’t want the salad to be watery.