Quinoa, corn and avocado salad

Quinoa, corn and avocado salad

Based on 10 ratings
Xueci Cheng

Xueci Cheng

Food Editor at Kitchen Stories

www.instagram.com/scharf.xueci/

"For this recipe, we asked you for your input and you chose (via Instagram) cucumber, corn, feta, and lime. The result is great! This salad is versatile, either for a sunny picnic or a quick weekday lunch. I like rainbow quinoa (tri-color quinoa) for its color and texture. If you can find in-season fresh sweetcorns, it will taste even better. Follow us on Instagram to vote for the next recipe, your opinion is important to us!"

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
100 g
rainbow quinoa
37½ g
feta cheese
½
cucumber
100 g
canned sweet corn
1
limes
237½ ml
water
2 tbsp
olive oil
½
jalapeño
½
avocado
5 g
cilantro
olive oil (for frying)
salt
pepper
MetricImperial

Utensils

2 sieves, pot, cutting board, knife, whisk, frying pan, spatula, bowl (large)

How-To Videos

how-to-cut-like-a-pro

How to cut like a pro

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How to cook aromatic quinoa

how-to-get-corn-off-the-cob

How to get corn off the cob

3-easy-ways-to-juice-a-lemon

3 easy ways to juice a lemon

Nutrition per serving

Cal492
Fat29 g
Protein13 g
Carb51 g
  • Step 1/4

    Rinse quinoa thoroughly and drain, cook according to the instructions, i.e. add quinoa to water, season with salt, bring to a boil and turn down the heat, keep at a bare simmer for about 20 min, until the quinoa is cooked and the water is absorbed.
    • 100 g rainbow quinoa
    • 237½ ml water
    • salt
    • sieve
    • pot

    Rinse quinoa thoroughly and drain, cook according to the instructions, i.e. add quinoa to water, season with salt, bring to a boil and turn down the heat, keep at a bare simmer for about 20 min, until the quinoa is cooked and the water is absorbed.

  • Step 2/4

    While the quinoa is cooking, drain the canned corn. Cut the cucumber into cubes. Deseed and finely chop the jalapeno. Halve, pit, and cube the avocado. Finally chop the cilantro, and reserve a few leaves to garnish. To make the lime vinaigrette, juice limes, add olive oil, jalapeno, and season with salt and pepper. Mix until emulsified. Fold in chopped cilantro.
    • 100 g canned sweet corn
    • ½ cucumber
    • ½ jalapeño
    • ½ avocado
    • 5 g cilantro
    • 1 limes
    • 2 tbsp olive oil
    • salt
    • pepper
    • sieve
    • cutting board
    • knife
    • whisk

    While the quinoa is cooking, drain the canned corn. Cut the cucumber into cubes. Deseed and finely chop the jalapeno. Halve, pit, and cube the avocado. Finally chop the cilantro, and reserve a few leaves to garnish. To make the lime vinaigrette, juice limes, add olive oil, jalapeno, and season with salt and pepper. Mix until emulsified. Fold in chopped cilantro.

  • Step 3/4

    In a frying pan, add corn kernels, heat over medium-low heat until the water is evaporated. Then add olive oil, turn up the heat, and fry the corn kernels until browned or charred. Remove and set aside.
    • olive oil (for frying)
    • frying pan
    • spatula

    In a frying pan, add corn kernels, heat over medium-low heat until the water is evaporated. Then add olive oil, turn up the heat, and fry the corn kernels until browned or charred. Remove and set aside.

  • Step 4/4

    In a salad bowl or plate, mix cooked quinoa, with corn kernels, cucumber, and avocado. Pour over the lime vinaigrette and mix. Crumble feta cheese on top, garnish with cilantro leaves and serve.
    • 37½ g feta cheese
    • 5 g cilantro
    • bowl (large)

    In a salad bowl or plate, mix cooked quinoa, with corn kernels, cucumber, and avocado. Pour over the lime vinaigrette and mix. Crumble feta cheese on top, garnish with cilantro leaves and serve.

  • Enjoy your meal!

    Quinoa, corn and avocado salad

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