Charred Corn Avocado Quinoa Salad (Printable Version)

Vibrant quinoa bowl with charred corn, avocado, fresh herbs and zesty lime dressing. Ready in 35 minutes.

# What You'll Need:

→ Grains

01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon salt

→ Vegetables

04 - 2 ears fresh corn, husks removed
05 - 1 large ripe avocado, diced
06 - 1 cup cherry tomatoes, halved
07 - 1 small red onion, finely diced
08 - 1/2 cup cucumber, diced

→ Fresh Herbs

09 - 1/4 cup fresh cilantro, chopped
10 - 1/4 cup fresh parsley, chopped

→ Dressing

11 - 3 tablespoons extra virgin olive oil
12 - Juice of 2 limes
13 - 1 teaspoon honey or agave syrup
14 - 1 small garlic clove, finely minced
15 - 1/2 teaspoon ground cumin
16 - Salt and freshly ground black pepper, to taste

# How To Make:

01 - Combine quinoa, water, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 12-15 minutes until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and allow to cool.
02 - Preheat a grill pan or outdoor grill over high heat. Lightly brush corn ears with olive oil. Grill corn, turning occasionally, until charred and cooked through, about 8-10 minutes. Let cool slightly, then cut kernels from cobs.
03 - In a small bowl, whisk together olive oil, lime juice, honey or agave, minced garlic, cumin, salt, and pepper until emulsified.
04 - In a large salad bowl, combine cooled quinoa, charred corn kernels, diced avocado, cherry tomatoes, red onion, cucumber, cilantro, and parsley.
05 - Pour dressing over salad and gently toss to combine. Taste and adjust seasoning if needed. Serve immediately or chill for 30 minutes for flavors to meld.

# Expert Advice:

01 -
  • The combination of warm charred corn and cool creamy avocado creates this incredible temperature contrast that wakes up your whole palate
  • Everything can be prepped ahead and tossed together at the last minute, making it my go-to for last minute dinner guests
02 -
  • The salad is actually better after sitting for 30 minutes, so make it ahead if you can
  • Chilling the quinoa completely before mixing prevents the avocado from melting into warm grains
03 -
  • Use a sharp knife and stand the corn vertically in a bowl to catch the kernels as you cut them down the cob
  • Halve the cherry tomatoes instead of leaving them whole so every bite gets that burst of acidity

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