Several years ago, I remember seeing quinoa all over the place. I had no idea what it was. Fortunately, at a girls’ weekend away with friends, my dear friend Becky introduced us all to quinoa with this very salad. She even taught us how to pronounce it 🙂 I’ve been a fan ever since! Though I’ve experimented with several variations, this recipe remains our family’s favorite. I made it twice last week!
One of my favorite things about this recipe is that it’s great if you eat it the day you make it, and it’s great (dare I say even better?) the next day. So if you’re going to share a meal with friends and need to bring a side, you could make this the day before. Just wait to add the avocado until just before serving.
Also, this recipe is so versatile. The original recipe calls for chopped jalapeños. I keep them out or put them on the side because the kids aren’t a fan. I add feta because Becky added feta. But really, you need the feta. The saltiness is so good. Becky also had a side of pistachios and sliced chicken to add if we wanted more protein (quinoa is already high in protein). You all are going to need to thank Becky… For real.
Quinoa Salad with Corn, Tomatoes, Avocado and Lime
- 2 tablespoons extra virgin olive oil, divided
- 1/2 cup chopped yellow onion
- 1 cup pre-washed quinoa if not washed, follow package instructions for rinsing
- 1-2/3 cups low sodium vegetable broth
- 1 teaspoon salt, divided
- 1 cup chopped tomatoes, from 2 medium tomatoes
- 1-1/4 cups fresh cut cooked corn, from 2 cobs (frozen is fine too)
- 2 scallions, white and green parts, finely sliced
- 1/3 cup chopped fresh cilantro
- 2 tbsp fresh lime juice
- 1/2 cup crumbled feta optional
- 1 small jalapeño pepper, seeded and finely chopped optional
- 1 or 2 avocados, cut into bite-sized chunks
Heat 1 tablespoon of the olive oil in a medium sauce pan over medium-low heat. Add the onions and cook, stirring frequently, until soft and translucent, about 5 minutes.
Add the quinoa to the onions and continue cooking, stirring constantly, for 3-4 minutes. Add the vegetable broth and stir in 1/2 teaspoon salt. Turn the heat up to high and bring to a boil. Cover the pan tightly with a lid, turn the heat down to low and simmer for 17-20 minutes, or until liquid is absorbed and quinoa is cooked. Transfer the cooked quinoa to a mixing bowl and chill in the refrigerator.
When the quinoa is cool, add the remaining tablespoon of olive oil, tomatoes, corn, scallions, cilantro, remaining 1/2 teaspoon salt, lime juice, feta and jalapeño, if using. Taste and adjust seasoning if necessary. Right before serving, scatter the avocado chunks over top.
When corn is not in season, I use Trader Joe’s organic white frozen corn. I add it after the quinoa has been in the refrigerator for about an hour – not hot, but still warm enough to thaw the corn.
Source: Once Upon a Chef