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 and gluten free salad that’s full of flavor!
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!
How to make it
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. You can serve the salad cold or at room temperature.
Can I make it ahead of time?
You can make this quinoa corn salad ahead of time. Keep the avocado dressing and salad in separate containers in the refrigerator and toss together right before serving.
What to serve with it
Quinoa corn salad is the perfect side dish to accompany Lemon Herb Salmon or Tomato Basil Chicken Skewers.
Tools and Pantry Items Used To Make This Recipe
- Medium pot and 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, diced
- 1 cup heirloom cherry tomatoes, halved
- 2 ears corn, grilled – kernels removed
- 1 tablespoon fresh cilantro, chopped
- ½ cup avocado dressing, recipe below
Avocado Dressing
- 1 avocado, skin and pit removed
- ¼ cup white balsamic vinegar
- 3 tablespoons fresh lemon juice
- ½ teaspoon kosher salt
- ½ teaspoon 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. It will just give the salad dressing a darker color.
Nutrition Facts
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