This is my go-to lunch from July through August. Sweet corn cut off the cob, quinoa cooked and cooled, red onion, lime juice, cilantro, and a little cumin. No cooking required beyond the quinoa, which takes twenty minutes and can be done the night before. The longer it sits in the fridge, the better it gets.
The ginger is what separates this from every other corn and quinoa salad. A tablespoon of finely chopped fresh ginger cooked with the shallot and garlic before the corn goes in. It wakes up the whole bowl.
Tips for Making Corn and Avocado Quinoa Salad
Use fresh corn, not frozen
Six ears of fresh corn give you enough sweet, crisp kernels to make this salad worth eating. Frozen corn works in a pinch but lacks the sweetness and crunch.
Cut the kernels off the cob with a sharp knife. Stand the ear upright on a cutting board and slice downward.
Cook the quinoa and let it cool slightly
One cup of dry quinoa, cooked according to package directions. Fluff with a fork.
Warm quinoa absorbs the lime juice and olive oil better than cold. Toss it with the corn mixture while both are still warm.
Corn and Quinoa Salad
- Total Time: 27 minutes
- Yield: Serves 6
Description
Fresh, vibrant, and bursting with flavor, this salad is perfect for a light lunch or side dish. Sweet corn and creamy avocado make a winning combination.
Ingredients
- 1 cups (237 ml) uncooked quinoa
- 2 tbsp extra virgin olive oil
- 1 large shallot
- 1 tbsp finely chopped fresh ginger
- 1 medium clove garlic
- 6 ears fresh corn, husks and silks removed, kernels cut from cobs
- 1 medium bunch thinly sliced green onions
- 1 tbsp lime juice
- 3 tbsp chopped fresh cilantro
- 2 tbsp chopped fresh basil
- 1/2-1 tsp sea salt
- freshly ground black pepper
- 1 medium avocado, peeled cored and diced into bite-sized pieces
- 1 cups (237 ml) cherry tomatoes, halved
- 1 cups (237 ml) crumbled Feta cheese
- chopped fresh cilantro and basil for garnish
Instructions
- Prepare quinoa according to package directions. Set aside.
- In a large sauté pan, heat olive oil over medium heat.
- Add shallot and cook, stirring constantly, for 2 minutes, or until softened and fragrant.
- Add ginger and garlic and cook for another 30 seconds, stirring constantly.
- Add corn and green onions and cook for 2 minutes, stirring frequently.
- Sprinkle with lime juice, fresh herbs, salt, and pepper; stir to evenly distribute.
- Add prepared quinoa, diced avocado, cherry tomatoes, and half of the feta cheese. Stir gently to combine.
- Transfer to a serving bowl or individual bowls.
- Garnish with remaining feta cheese and fresh herbs, if desired.
Notes
- For a richer flavor, toast the quinoa in a dry pan before cooking.
- If you don’t have fresh corn, you can substitute 2 (15-ounce) cans of corn, drained.
- To prevent the avocado from browning, toss it with a little lime juice before adding it to the salad.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 10
- Sodium: 300
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 40
- Fiber: 5
- Protein: 10
- Cholesterol: 15
Frequently Asked Questions
Where is the avocado?
The recipe title mentions avocado but the ingredient list does not include it. Add a diced avocado when you serve if you like. It pairs well with the lime and corn.
Can I use dried herbs instead of fresh?
No. The cilantro and basil need to be fresh for this salad. Dried herbs taste different and do not provide the same brightness. Add them at the end so they stay vibrant.
How long does this keep?
One to two days in the fridge without the herbs. Add the cilantro and basil just before serving. The lime juice keeps the corn and quinoa fresh but the herbs wilt overnight.
