Peruvian Quinoa Salad with Roasted Corn and Avocado
Enjoy the robust flavors of Peru with this colorful quinoa salad featuring roasted corn and creamy avocado, perfect for any meal.
Preparation
Get these tasks done before you start cooking.
Cooking the Quinoa
- 1
Combine Quinoa and Water
In a medium saucepan, combine the rinsed quinoa with the water.
- 2
Simmer Quinoa
Bring to a boil, then reduce the heat and let simmer for 15 minutes.
- 3
Fluff Quinoa
Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
Preparing the Vegetables and Dressing
- 1
Roast Corn
Roast the corn kernels in a pan until they are lightly charred.
- 2
Whisk Dressing
In a small bowl, whisk together olive oil, lime juice, honey, garlic, salt, and pepper.
Tip: Add a pinch of red pepper flakes for an extra kick of heat.
- 3
Combine Vegetables
In a large bowl, combine the diced avocado, cherry tomatoes, onion, bell pepper, and cilantro.
Tip: Do not mix the avocado until you are ready to serve to prevent browning.
How to Make Peruvian Quinoa Salad with Roasted Corn and Avocado
Total time: 1 h · Yields 4 servings
- 1
Quinoa Preparation
Cook the quinoa as described above and let it cool to room temperature.
- 2
Corn Roasting
Roast the corn in a pan over medium-high heat for about 5–7 minutes.
- 3
Vegetable Assembly
Mix cooled quinoa with vegetables, corn, and pour the dressing to combine.
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