Quinoa Avocado Salad with Parsley, Corn, Tomatoes, and Lemon Vinaigrette
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
  • 1 cup (6-1/2 ounces/184 g) quinoa (I used Trader Joe’s Tricolor Quinoa in the photo above.)
  • 12 ounces (340 g) fresh sweet corn from the cob, or thawed from frozen
  • 1 cup fresh flat-leaf parsley, chopped
  • 4 plum tomatoes, diced
  • 2 large avocadoes, cubed
  • 1 tablespoon freshly grated lemon zest
  • 6 tablespoons fresh lemon juice, from about 3 lemons
  • 3 tablespoon extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1-1/2 teaspoons sea salt
  • 3/4 teaspoon freshly ground black pepper
  1. VINAIGRETTE – Whisk together all the vinaigrette ingredients in the small bowl, and set aside.
  2. QUINOA - Prepare the quinoa according to the package directions. Transfer to the large bowl and cool.
  3. Toss the corn, parsley, and diced tomatoes with the quinoa. Gently fold in the avocadoes and the lemon vinaigrette, and allow to rest about 5 minutes, then serve.
More Information

small bowl
2-quart pot with lid
large bowl

Recipe Notes

This is another good make ahead recipe, just make the lemon vinaigrette and quinoa the day before you plan to eat it. The quinoa will be nicely chilled in the refrigerator, and the vinaigrette ingredients will have melded well.
Recipe by Andrea Meyers at https://andreasrecipes.com/quinoa-avocado-salad-with-parsley-corn-tomatoes-and-lemon-vinaigrette/