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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!
Course
Salad, Side Dish
Cuisine
American
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Servings
6
people
Calories
366
Author
Whitney Bond
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
Calories:
366
kcal
|
Carbohydrates:
28
g
|
Protein:
6
g
|
Fat:
27
g
|
Saturated Fat:
4
g
|
Sodium:
210
mg
|
Potassium:
498
mg
|
Fiber:
6
g
|
Sugar:
4
g
|
Vitamin A:
810
mg
|
Vitamin C:
38
mg
|
Calcium:
25
mg
|
Iron:
2
mg