Quinoa Corn Salad with Avocado Dressing
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!
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
Calories 366kcal (18%)Carbohydrates 28g (9%)Protein 6g (12%)Fat 27g (42%)Saturated Fat 4g (20%)Sodium 210mg (9%)Potassium 498mg (14%)Fiber 6g (24%)Sugar 4g (4%)Vitamin A 810mg (16%)Vitamin C 38mg (46%)Calcium 25mg (3%)Iron 2mg (11%)
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