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Avocado Corn Quinoa Salad Bowl

Colorful avocado corn quinoa salad bowl with fresh ingredients and creamy texture.
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A vibrant and nourishing bowl featuring fluffy quinoa, creamy avocado, sweet corn, and black beans, all tossed in a zesty lime vinaigrette. Perfect as a complete meal or a fresh side dish, it is ideal for healthy meal prep and family-friendly dinners.

Ingredients

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  • 1 cup uncooked quinoa, rinsed well
  • 1 3/4 cups water or vegetable broth
  • 2 ripe avocados, diced
  • 1 1/2 cups corn kernels (fresh, thawed frozen, or drained canned)
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 pint cherry tomatoes, halved
  • 1/2 red onion, finely diced
  • 1/3 cup chopped fresh cilantro
  • 1/3 cup extra virgin olive oil
  • 1/4 cup fresh lime juice (about 2 limes)
  • 1 teaspoon lime zest
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon kosher salt, plus more to taste
  • Freshly cracked black pepper

Instructions

  1. Cook the quinoa by combining it with water or broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed and quinoa is fluffy. Remove from heat, fluff with a fork, and let cool slightly.
  2. While quinoa cooks, make the lime vinaigrette by whisking together olive oil, lime juice, lime zest, minced garlic, cumin, chili powder, salt, and black pepper in a small bowl or jar. Adjust seasoning to taste.
  3. Prepare all salad components: dice avocados, halve cherry tomatoes, finely dice red onion, chop cilantro, and ensure corn and black beans are ready. For extra flavor, char fresh corn in a dry skillet for 2-3 minutes.
  4. In a large mixing bowl, combine the slightly cooled quinoa, diced avocado, corn, black beans, tomatoes, red onion, and cilantro. Gently fold in the avocado last to help it maintain its shape.
  5. Pour the lime vinaigrette over the salad and toss everything together until evenly coated. Serve immediately or let sit for 10 minutes to allow flavors to meld.

Notes

For best meal prep, store dressing separately and add just before serving. Rinsing quinoa removes bitter saponin. Let quinoa cool slightly before adding avocado to prevent mushiness. Salad keeps in an airtight container in the fridge for 3-4 days.

Nutrition

Find it online: https://www.stacksipsnack.com/avocado-corn-quinoa-salad-bowl/