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.

Peruvian Avocado and Sweet Corn Salad with Quinoa

Name: Peruvian Avocado and Sweet Corn Salad with Quinoa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Salad
Ingredients: 1 cup quinoa; 2 cups water; ¼ teaspoon salt; 2 ripe avocados; 1 cup sweet corn; 1 red bell pepper; ½ cup red onion; ¼ cup fresh cilantro; 3 tablespoons lime juice; ¼ cup olive oil; 1 tablespoon honey; ¼ teaspoon cumin; Salt and pepper

A vibrant and refreshing salad packed with nutrients

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.

45 min
4
Easy

Ingredients

For the Quinoa

1 cup quinoa

rinsed

2 cups water

¼ teaspoon salt

For the Salad

2 ripe avocados

peeled, pitted, and diced

1 cup sweet corn

cooked and cooled

1 red bell pepper

diced

½ cup red onion

finely chopped

¼ cup fresh cilantro

chopped

For the Lime Dressing

3 tablespoons lime juice

freshly squeezed

¼ cup olive oil

1 tablespoon honey

¼ teaspoon cumin

Salt and pepper

to taste

Preparation

Preparing the Quinoa

Rinse Quinoa

Rinse quinoa under cold water.

Cook Quinoa

Combine quinoa, water, and salt in a saucepan. Bring to a boil.

Simmer Quinoa

Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.

Assembling the Salad

Combine Ingredients

In a large bowl, combine cooled quinoa, avocado, corn, red bell pepper, and red onion.

Make Dressing

In a small bowl, whisk lime juice, olive oil, honey, and cumin. Season with salt and pepper.

Toss Salad

Pour the dressing over the quinoa mixture and toss gently to combine.

Be gentle when mixing to avoid mashing the avocado.

Cooking Process

Boiling Quinoa

Bring to a boil, then cover and simmer until water is absorbed.

Preparing Dressing

Whisk all ingredients until well combined.

Mixing Salad

Gently toss ingredients to avoid bruising the avocado.

Plating & Serving