Quinoa Avocado Salad Recipe
Red quinoa, avocado, chile-lime corn, pico de gallo, goat cheese, almonds, garlic vinaigrette
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Ingredients
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Salads and Soups
Method
Salads and Soups
- 1
Cook the Quinoa
In a medium saucepan, combine the red quinoa and water. Bring to a boil over medium-high heat.
- 2
Simmer the Quinoa
Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until all the water is absorbed and the quinoa is fluffy.
- 3
Prepare the Corn
In a separate pan, either grill or sauté the corn with chili powder and lime juice for about 5-7 minutes until slightly charred.
- 4
Prep the Ingredients
While the quinoa and corn are cooking, dice the avocado and prepare the pico de gallo.
- 5
Make the Garlic Vinaigrette
In a small bowl, whisk together olive oil, minced garlic, salt, and black pepper to taste.
- 6
Combine the Salad
In a large mixing bowl, combine the cooked quinoa, sautéed corn, diced avocado, pico de gallo, goat cheese, and sliced almonds.
- 7
Dress the Salad
Drizzle the garlic vinaigrette over the salad and toss gently to combine all the ingredients.
- 8
Serve
Taste and adjust seasoning if necessary. Serve chilled or at room temperature.