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Glass bowl of quinoa salad on a wooden cutting board. To the left of the bowl is half of an avocado, face up, a lime, and two tomatoes.

Quinoa Salad with Corn, Tomatoes, Avocado and Lime

Course Salad
Prep Time 10 minutes
Cook Time 20 minutes
Refrigeration Time 2 hours


  • 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


  1. 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.

  2. 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.

  3. 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