Peruvian Avocado and Sweet Corn Salad with Quinoa
This zesty Peruvian salad brings together creamy avocados, sweet corn, and nutty quinoa, topped with a tangy lime dressing for a healthy and satisfying dish.
Preparation
Get these tasks done before you start cooking.
Preparing the Quinoa
- 1
Rinse Quinoa
Rinse quinoa under cold water.
- 2
Cook Quinoa
Combine quinoa, water, and salt in a saucepan. Bring to a boil.
- 3
Simmer Quinoa
Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
Assembling the Salad
- 1
Combine Ingredients
In a large bowl, combine cooled quinoa, avocado, corn, red bell pepper, and red onion.
- 2
Make Dressing
In a small bowl, whisk lime juice, olive oil, honey, and cumin. Season with salt and pepper.
- 3
Toss Salad
Pour the dressing over the quinoa mixture and toss gently to combine.
Tip: Be gentle when mixing to avoid mashing the avocado.
How to Make Peruvian Avocado and Sweet Corn Salad with Quinoa
Total time: 1 h · Yields 4 servings
- 1
Boiling Quinoa
Bring to a boil, then cover and simmer until water is absorbed.
- 2
Preparing Dressing
Whisk all ingredients until well combined.
- 3
Mixing Salad
Gently toss ingredients to avoid bruising the avocado.
Chef's Tips
Further reading
Frequently asked questions
How can I store leftover salad?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Can I substitute the quinoa in this recipe?
Yes, you can substitute quinoa with couscous or bulgur for a different texture.
Is this salad vegan-friendly?
Yes, simply omit the honey or replace it with a vegan alternative like agave nectar.
Can I make this salad ahead of time?
Yes, you can prepare the quinoa and dressing in advance, but combine with avocado just before serving to prevent browning.
How do I prevent avocados from browning?
Tossing the avocado with lime juice in this recipe acts as a natural browning inhibitor.
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