Side dishe for 6

Corn Avocado Quinoa Salad

Name: Corn Avocado Quinoa Salad
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup quinoa; 4 ears raw sweet corn; 1 shallot; lots of fresh cilantro and chives; 1 1/2 limes; 2 tbsp olive oil; 1 tsp kosher salt; 1/2 cup cotija cheese (optional); 1 1/2 avocados; 1 lb cherry or grape tomatoes; 1 clove garlic; 2 tbsp olive oil; 1 tbsp vinegar or lemon juice; 1 tbsp freshly minced herbs; salt to taste (optional)

Cooked quinoa, fresh corn, avocado, tomatoes, herbs, and lime make a bright salad mixed without additional cooking.

$2.13per serving $$

30 minstart to table

6servings

American Vegetarian Budget Side dishes Lunches No-cook Summer

Ingredients

1 cup quinoa
4 ears raw sweet corn
1 shallot
lots of fresh cilantro and chives
1 1/2 limes
2 tbsp olive oil
1 tsp kosher salt
1/2 cup cotija cheese (optional)
1 1/2 avocados
1 lb cherry or grape tomatoes
1 clove garlic
2 tbsp olive oil
1 tbsp vinegar or lemon juice
1 tbsp freshly minced herbs
salt to taste (optional)

Steps

Combine the cherry tomatoes, garlic, minced herbs, vinegar or lemon juice, 1 tablespoon olive oil, and salt; marinate for 10 minutes.
Cut the kernels from the corn and finely chop the shallot, cilantro, and chives.
Toss the cooked quinoa, corn, shallot, marinated tomatoes, remaining olive oil, lime juice, and kosher salt in a large bowl.
Fold in the diced avocados and cotija cheese if using.
Season with additional lime juice, salt, and pepper, then chill or serve.