Corn Avocado Quinoa Salad

healthy corn avocado quinoa

I’m always game for testing out a new quinoa recipe. Add in some summer fresh corn, cherry tomatoes and avocado and I’m on board. B claims quinoa normally doesn’t have much flavor to him, but this one definitely does! Like most of the other quinoa recipes I’ve made, this one makes a big batch and is one of my favorite leftover lunches throughout the work week. It’s a super filling dish alone, but you could always pair it with some grilled chicken or fish for more substance.

Corn Avocado Quinoa Salad
via baker by nature

3 tablespoons olive oil, divided
1 small red onion, diced
1 cup pre-washed quinoa
salt, to taste
2 cups vegetable broth
4 ears corn
1 cup cherry tomatoes, cut in half
1/4 cup thinly sliced red onion
1 small red bell pepper, thinly sliced
3 scallions, white and green parts thinly sliced
1 small jalapeno pepper, seeded and finely chopped
1/2 cup fresh cilantro, roughly chopped
3 tablespoons fresh lime juice, about 2 small limes or one really juicy big one
1 ripe avocado, chopped


Heat 2 tablespoons of olive oil in a medium sauce pan over medium heat. Add the diced onions and cook, stirring frequently, until soft and translucent, about 6 minutes. Add the dry quinoa to onions and continue cooking, stirring *constantly, for 3 minutes. Add vegetable broth and salt. Turn the heat up to high and bring to a boil. Cover pan tightly with lid, turn heat down to low and simmer for about 15 minutes, or until all of the liquid has been absorbed and the quinoa is cooked. Spoon the cooked quinoa to a heat safe mixing bowl and place in the refrigerator to cool.

Bring a large pot of water to a rolling boil. Add corn and cook corn for 4-5 minutes. Rinse with cold water until cool. Once cooled, cut corn kernels off cobs and place the kernels in a small bowl. Set aside.

When quinoa has cooled to at least room temperature, add the remaining tablespoon of olive oil, tomatoes, onions, corn, red bell pepper, scallions, jalapeno, cilantro, remaining and 2 tablespoons of lime juice. Taste and adjust seasoning if necessary.

Place avocado chunks in a small bowl, squeeze remaining lime juice over it, add a pinch of salt, and carefully (avocado is very delicate and mashes easily) stir to coat. Toss in avocado pieces on top of the salad.





  1. June 30, 2015 / 6:40 am

    I’d have to agree with B here and it usually doesn’t have the most flavor, but with everything you added to this it is sure to be flavorful!! xo, Biana –BlovedBoston

  2. June 30, 2015 / 7:30 am

    YUM this one sounds delicious!!!!

  3. June 30, 2015 / 7:37 am

    yummy! my hubs would love this. the perfect summer meal!

  4. June 30, 2015 / 7:54 am

    This looks so good! Corn and avocado go so well together in recipes. xo

  5. June 30, 2015 / 8:01 am

    This sounds so good! I love a good refreshing salad like this during summer!

  6. June 30, 2015 / 9:57 am

    This looks so tasty!!I am on a Quinoa kick lately, so definitely trying this one!!!

  7. jillian
    June 30, 2015 / 10:52 am

    i’m still not in love with quinoa (i think it’s a texture thing?!) but this looks so tasty. xo jillian

  8. June 30, 2015 / 11:31 am

    Looks and sounds so delicious!!! And refreshing!! Perfect for summer. 🙂 Thank you so much for sharing, I’ll definitely try this some time. 🙂

  9. June 30, 2015 / 11:32 am

    This looks delicious!

  10. June 30, 2015 / 1:05 pm

    This sounds divine! I am a sucker for avocado and lime!

  11. June 30, 2015 / 3:33 pm

    We have been buying so much fresh corn lately this would be an awesome recipe to try out!

  12. June 30, 2015 / 5:47 pm

    Yum!! I love quinoa and this recipe looks absolutely delicious. Thanks for sharing!! xo

  13. July 1, 2015 / 8:52 pm

    i feel like i totally know your food style now…and i swear to goodness you would be obsessed with b.good. go to the one in raleigh if you’re ever up that way! OR come to boston and hang with me 🙂