Saladsbellyfull5.0
Summer Quinoa Salad
Fresh toasted quinoa salad with corn, avocado, tomatoes, and a zesty cumin lime dressing. Easy, healthy, and perfect for summer potlucks or lunches.
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- strainer
- skillet
- bowl
- whisk
📝 Preparation Steps
1
Rinse the quinoa in a fine-mesh strainer under cold water; shake the strainer to remove as much water as possible.
water2 cups
2
Toast
3
Heat 1 tablespoon of olive oil in a large skillet. Add the rinsed quinoa and cook, stirring, over medium heat until it is light golden brown, about ⏱️ 10 minutes.
4
Boil
5
Add 2 cups water to the quinoa, and bring to a boil. Reduce heat to medium low; cover and cook until the water is absorbed and the quinoa is translucent, 18 to ⏱️ 20 minutes. Uncover and fluff with a fork; let stand until cool, about ⏱️ 10 minutes.
water2 cups
6
Combine
7
In the meantime, in a large bowl, whisk together the cumin, 4 tablespoons olive oil, lime juice, jalapeño, garlic, and salt until combined.
ground cumin2 tspgarlic (grated)1 clove
8
Toss
9
Add in the cooled quinoa, corn, tomatoes, and scallions to the dressing; toss gently to blend.
10
Serve
11
Spoon the salad onto a large platter, and garnish with the avocado and cilantro.
Nutrition Facts
calories
352 kcal
fat Content
20 g
serving Size
1 serving
fiber Content
6 g
sugar Content
3 g
sodium Content
406 mg
protein Content
8 g
trans Fat Content
0.002 g
carbohydrate Content
39 g
saturated Fat Content
3 g
unsaturated Fat Content
16 g
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