Quinoa Corn Salad with Avocado Dressing
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Quinoa Corn Salad is the perfect side dish for summer! Fresh grilled corn, nutty quinoa and juicy cherry tomatoes are tossed with a creamy avocado dressing for a vegetarian & gluten free salad full of flavor and nutrition!
I am all about fresh grilled corn, I’ll eat it straight off the cob, turn it into Deconstructed Mexican Street Corn, make it into Roasted Poblano Corn Salsa or add it to this Fresh Corn Salad recipe. It’s one of my favorite summer staples and I seriously can’t get enough of it!
Quinoa Corn Salad with Avocado Dressing
This recipe is so easy to make! To start, prepare the quinoa, while the quinoa is cooking, grill the corn. Allow the cooked quinoa and grilled corn to cool then remove the corn from the cob and toss it with the quinoa, fresh cilantro, cherry tomatoes and bell peppers.
To make the avocado dressing, simply add all of the ingredients to a blender or food processor and puree. Toss with the salad and serve immediately, or chill until ready to serve. This salad can be served cold or at room temperature.
Can I make corn salad ahead of time?
This corn salad can be made ahead of time. Keep the dressing and salad separate in the refrigerator and toss together right before serving.
Is corn salad healthy?
At only 366 calories per serving, this easy corn salad recipe is a healthy side dish option. It’s gluten free and vegan, and provides 6 grams of protein per serving, 6 grams of fiber, 16% Vitamin A and 46% Vitamin C, making it a great nutritional salad.
What to serve with corn salad?
Quinoa corn salad is the perfect side dish to accompany Lemon Herb Salmon or Tomato Basil Chicken Skewers (one of my personal favorites!)
Tools & Pantry Items Used To Make This Recipe
- Medium Pot & Lid – for cooking quinoa
- Food Processor – for making the avocado dressing
- Outdoor Grill – for summer grilling
- Indoor Grill – for off-season grilling
- Quinoa
- Olive Oil
- White Balsamic Vinegar
Don’t forget to pin this easy recipe for later and when you make it, be sure to share a pic on Instagram and tag me @WhitneyBond or use the hashtag #WBRecipes!
Quinoa Corn Salad with Avocado Dressing
Ingredients
Quinoa Corn Salad
- 3 cups cooked quinoa
- 1 red bell pepper, chopped
- 1 cup heirloom cherry tomatoes, halved
- 2 ears corn, grilled – kernels removed
- 1 tbsp fresh cilantro, chopped
- ½ cup avocado dressing
Avocado Dressing
- 1 avocado, skin & pit removed
- ¼ cup white balsamic vinegar
- 3 tbsp fresh lemon juice
- ½ tsp kosher salt
- ½ tsp black pepper
- ½ cup olive oil
Instructions
Quinoa Corn Salad
- Combine the cooked quinoa, grilled corn kernels, tomatoes and bell peppers in a large mixing bowl.
- Pour the salad dressing over the top.
- Mix well then garnish with fresh cilantro.
Avocado Dressing
- Prepare the salad dressing by adding the avocado, white balsamic vinegar, lemon juice, salt and pepper to a blender, blend on low until smooth.
- Drizzle the olive oil in the blender while on low. Continue blending until smooth and creamy.
Notes
- Traditional balsamic vinegar can be used instead of white balsamic vinegar.
Nutrition Facts
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