| Prep: 20 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 295 | 17.4g | 2.5g | 29.4g |
| sugars | fibre | protein | salt |
| 2.7g | 5.9g | 8.1g | 0.39g |
Why I Love Italian Quinoa Salad with Avocado and Corn
There’s something magical about the harmonious blend of flavors in a well-crafted Italian salad, and in my culinary experiments, I’ve fallen deeply in love with the recipe of Quinoa Salad with Avocado and Corn. This dish has that inherent cosmopolitan flair reminiscent of the streets of my home city, New York, reflecting its rich culinary diversity.
Every Bite Tells a Story
I first came across the concept of mixing the lightness of quinoa with the creaminess of avocado and the sweetness of corn in Italian cuisine while exploring the works of Jonathan Waxman, the renowned chef, and author of Italian, My Way. This salad is a reminder of his creative genius, no cayenne pepper in his original version, though the rest remains quite similar.
Add Your Personal Touch
The Quinoa Salad with Avocado and Corn, like most recipes, allows some flexibility to suit personal taste preferences. If you desire a kick, the optional cayenne pepper could be your key. Meanwhile, the absence of it makes the salad cool and refreshing, perfect for a sweltering summer day.
If you’re planning a meal, this salad is versatile enough to stand alone as a light lunch, or it can be a delightful accompaniment to mains like roast beef or grilled salmon. Its punchy flavors, bright colors, and varied textures make it a crowd-pleaser, and it’s a healthy add-on to any spread!
What You’ll Need
- 2 cups quinoa
- 4 cups water
- 1 teaspoon salt
- 2 ears of corn
- 2 ripe avocados
- 1/4 cup fresh lime juice
- 1/4 cup extra-virgin olive oil
- 1/2 cup chopped fresh cilantro
- 1/2 cup finely chopped red onion
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper (optional)
Method
Step One
Rinse the quinoa under cold water until the water runs clear. Place the quinoa, water, and salt in a large saucepan and bring to a boil. Reduce heat to low, cover with lid, and let simmer until the quinoa is tender and all the water has been absorbed, which should take around 15 minutes. Once done, fluff it with a fork and let it cool.
Step Two
While the quinoa is cooking, grill or broil the ears of corn until they’re nicely caramelized. Once they’re done and cooled down enough to handle, cut the corn kernels from the cob.
Step Three
Next, cut the avocados in half, remove the pit, and dice the flesh. Place the avocado cubes into a salad bowl.
Step Four
Add cooled quinoa, corn, chopped fresh cilantro, and finely chopped red onion to the salad bowl with the avocados.
Step Five
In a separate smaller bowl, combine the fresh lime juice, extra-virgin olive oil, freshly ground black pepper, and cayenne pepper (if desired).
Step Six
Pour this dressing over the quinoa and avocado mixture in the salad bowl. Gently mix all ingredients together until well combined. Taste and adjust salt and pepper, as needed.
Step Seven
Your Quinoa Salad with Avocado and Corn is ready to be served. This salad can be served immediately, or you can cover it and let it chill in the refrigerator before serving to allow the flavors to meld together. Enjoy!
