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| Prep: 15 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
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| kcal | fat | saturates | carbs |
| 421 | 31g | 4g | 32g |
| sugars | fibre | protein | salt |
| 3g | 9g | 7g | 0.64g |
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You know, there’s something truly special about the Avocado and Quinoa Salad. It’s a dish that not only resonates with my roots but also embraces the vibrant, fresh flavors that I love. Growing up in an Italian-American household, salads were often composed of hearty ingredients like tomatoes from our garden and fragrant herbs. This recipe is a beautiful blend of those nostalgic elements and modern superfoods.
A Nutritional Powerhouse
One of the remarkable aspects of this Avocado and Quinoa Salad is its nutritional profile. Quinoa, often hailed as a super grain, is packed with protein, fiber, and essential amino acids. It’s a fantastic gluten-free option that ensures you’re not only satisfied but also benefiting your body with every bite. Avocados offer a creamy texture and are rich in healthy fats, particularly monounsaturated fat, which promotes heart health. This salad is rounded off with juicy cherry tomatoes, which are a great source of antioxidants like lycopene, and corn, adding a touch of natural sweetness and extra fiber.
A Perfect Pairing
This Avocado and Quinoa Salad is incredibly versatile. It pairs wonderfully with grilled chicken or fish, making it an excellent side dish for a summer barbecue. Personally, I love to serve it alongside a hearty bowl of chicken soup or some grilled salmon on a chilly autumn evening. If you’re feeling adventurous, try incorporating it into a wrap with some grilled veggies for a wholesome lunch option.
Another thing to adore about this recipe is its adaptability. Whether you prefer using fresh or frozen corn, or perhaps a different variety of tomatoes, the end result is always delightful. The zing of lime juice combined with the freshness of cilantro brings the whole dish to life, while a drizzle of quality olive oil ties everything together in perfect harmony.
So why do I love the Avocado and Quinoa Salad? Because it embodies a balance of tradition and innovation. It’s simple enough for a weekday meal yet elegant enough to impress guests at a dinner party. Every time I prepare it, I’m reminded of the values my grandparents instilled in me: to cherish fresh, wholesome ingredients and to share meals with those you love. It’s moments like these, sitting around a table filled with good food and good company, that make cooking such a joy.
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What You’ll Need
- 2 cups quinoa, rinsed
- 4 cups water
- 1/2 teaspoon salt
- 3 large avocados, diced
- 2 cups cherry tomatoes, halved
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1/4 cup lime juice (about 2 limes)
- 1/2 cup olive oil
- Salt and pepper, to taste
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Method
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Step One
Rinse the 2 cups of quinoa thoroughly under cold water. In a medium saucepan, combine the rinsed quinoa, 4 cups of water, and 1/2 teaspoon of salt. Bring to a boil over medium-high heat, then reduce the heat to low and cover the saucepan. Allow the quinoa to simmer for about 15 minutes, or until the water has been absorbed and the quinoa is tender. Remove from heat and let it cool completely.
Step Two
While the quinoa is cooling, prepare the rest of the salad ingredients. Dice the 3 large avocados, halve the 2 cups of cherry tomatoes, and finely chop the 1/2 cup of red onion. If using fresh corn, cook and remove the kernels from the cob; if using frozen corn, thaw it out; if using canned corn, drain and rinse it.
Step Three
In a large mixing bowl, combine the cooled quinoa, diced avocados, halved cherry tomatoes, 1 cup of corn kernels, finely chopped red onion, and 1/4 cup of chopped cilantro. Use a gentle hand to mix these ingredients together to avoid mashing the avocados.
Step Four
In a small bowl, whisk together 1/4 cup of lime juice and 1/2 cup of olive oil until emulsified. Drizzle this dressing over the salad and toss gently to coat all the ingredients evenly. Season with salt and pepper to taste.
Step Five
Serve the Avocado and Quinoa Salad immediately, or refrigerate it for 30 minutes to allow the flavors to combine before serving. Enjoy!
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