Avocado Quinoa Salad

Quinoa. Keen-wa. Isn’t that a fun word to say? My kids think so. When we got a beta fish recently, my little guy was this close to naming him Quinoa.

Instead, he named him Mighty. Mighty, the fish.

Anyhoo, this quinoa salad was another hit from a recipe contest I recently judged. While this is absolutely an uber-healthy salad, I would never make that my first description. Stunning to look at, packed with flavor and easy to prepare, this just might be the ideal summer side dish. (It was even better the next day for lunch!)

Keep this one handy the next time you have a barbecue or summer potluck…it’s a mighty fine side dish.

Avocado Quinoa Salad

Avocado Quinoa Salad


1 cup of red quinoa (you can use regular it just doesn't look as festive)

1.25 cups of stock/broth (I used chicken)

*if you want to make more quinoa just keep this same ratio and then increase the rest of the ingredient quantities below

Juice of 3 limes plus some zest

2 diced avocados

3-4 diced tomatoes (I use halved grape tomatoes)

1 can of black beans, rinsed

1 bag of frozen corn, thawed and rinsed (could also use fresh, but it needs to be cooked; if you use a can you don't have to cook it but still rinse it)

1 bunch of cilantro, to taste

Kosher salt and pepper, to taste

*you could really add whatever veggies you want to this


Put the quinoa in a bowl and soak in hot water for at least 5 minutes. Place it in a fine strainer and rinse moving around with your hand. Put the cleaned quinoa, the stock, and salt if you're using reduced sodium stock, in a pot and bring to a boil. Cover with a lid and reduce heat to a simmer for 15 minutes. Remove from heat and fluff. Transfer to a bowl or plate. Let cool to at least room temperature. Once the quinoa is cooled, add lime juice, tomatoes, beans, corn, and cilantro to a big bowl and mix together. Season with salt, pepper, and add avocados. Serve cold or at room temperature.

*You can prepare up to the avocados, cover, and place in the fridge. Then add the avocados just before serving.

Recipe courtesy of Babycenter community member bank_mom.


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