This vibrant and refreshing salad is a celebration of summer’s best produce. The sweet, charred corn perfectly balances the creamy avocado, while the nutty quinoa adds a hearty base. What truly elevates this dish, however, are the marinated tomatoes, which burst with a tangy, herb-infused flavor that ties all the elements together. Perfect as a light lunch or a side dish for grilled meats, this salad is as nutritious as it is delicious.
Ingredients:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cup corn kernels (fresh or frozen)
- 1 large avocado, diced
- 1 pint cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon honey or maple syrup
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
Instructions:
- Cook the Quinoa: In a medium saucepan, combine the quinoa and water (or broth). Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let cool.
- Marinate the Tomatoes: While the quinoa is cooking, combine the cherry tomatoes, olive oil, red wine vinegar, honey, garlic, oregano, salt, and pepper in a bowl. Toss to coat the tomatoes evenly, then let them marinate for at least 15 minutes.
- Prepare the Corn: If using fresh corn, grill or sauté the kernels until slightly charred. If using frozen corn, thaw and lightly sauté in a pan until warmed through.
- Assemble the Salad: In a large bowl, combine the cooked quinoa, charred corn, and diced avocado. Gently fold in the marinated tomatoes, along with any remaining marinade.
- Serve: Garnish the salad with fresh basil leaves and an extra drizzle of olive oil if desired. Serve chilled or at room temperature.
Enjoy this delicious and healthy salad as a stand-alone meal or pair it with your favorite protein for a more substantial dish.
