QUINOA AVOCADO SALAD WITH PARSLEY, CORN, TOMATOES, AND LEMON VINAIGRETTE
Serves 8 as a side dish.
2-quart pot with lid
1 cup (6-1/2 ounces/184 g) quinoa (I used Trader Joe’s Tricolor Quinoa in the photo above.)
12 ounces (340 g) fresh sweet corn from the cob, or thawed from frozen
1 cup fresh flat-leaf parsley, chopped
4 plum tomatoes, diced
2 large avocadoes, cubed
1 tablespoon freshly grated lemon zest
6 tablespoons fresh lemon juice, from about 3 lemons
3 tablespoon extra-virgin olive oil
2 tablespoons white wine vinegar
1-1/2 teaspoons sea salt
3/4 teaspoon freshly ground black pepper
1. VINAIGRETTE – Whisk together all the vinaigrette ingredients in the small bowl, and set aside.
2. QUINOA – Prepare the quinoa according to the package directions. Transfer to the large bowl and cool.
3. Toss the corn, parsley, and diced tomatoes with the quinoa. Gently fold in the avocadoes and the lemon vinaigrette, and allow to rest about 5 minutes, then serve.