Peruvian Quinoa Salad with Roasted Corn and Avocado
A vibrant and nutritious salad with a South American flair
Enjoy the robust flavors of Peru with this colorful quinoa salad featuring roasted corn and creamy avocado, perfect for any meal.
- 45 min
- 4
- Easy
Ingredients
For the Salad Base
For the Dressing
For the Vegetables
Preparation
Cooking the Quinoa
Combine Quinoa and Water
In a medium saucepan, combine the rinsed quinoa with the water.
Simmer Quinoa
Bring to a boil, then reduce the heat and let simmer for 15 minutes.
Fluff Quinoa
Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
Preparing the Vegetables and Dressing
Roast Corn
Roast the corn kernels in a pan until they are lightly charred.
Whisk Dressing
In a small bowl, whisk together olive oil, lime juice, honey, garlic, salt, and pepper.
Add a pinch of red pepper flakes for an extra kick of heat.
Combine Vegetables
In a large bowl, combine the diced avocado, cherry tomatoes, onion, bell pepper, and cilantro.
Do not mix the avocado until you are ready to serve to prevent browning.
Cooking Process
Quinoa Preparation
Cook the quinoa as described above and let it cool to room temperature.
Corn Roasting
Roast the corn in a pan over medium-high heat for about 5–7 minutes.
Vegetable Assembly
Mix cooled quinoa with vegetables, corn, and pour the dressing to combine.
Plating & Serving
Peruvian Quinoa Salad with Roasted Corn and Avocado
Peruvian Quinoa Salad with Roasted Corn and Avocado
Serve
Serve the quinoa salad in a large bowl or on a platter, garnished with extra cilantro and lime wedges for a fresh look.