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Corn avocado quinoa salad with marinated tomatoes, lime, corn, and creamy avocado in a bowl

Corn Avocado Quinoa Salad with Marinated Tomatoes and Lime

Corn avocado quinoa salad is a fresh, colorful quinoa salad with a tender grain texture, crisp corn, creamy avocado, and bright marinated tomato flavor. It is an easy make-ahead dish for gatherings or a fresh meal when you want a balanced, flavorful bowl.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 6 generous servings
Course: Salad
Cuisine: American
Calories: 266
Ingredients Method Notes

Ingredients
  

  • 1 cup quinoa, uncooked
  • 4 ears raw sweet corn, kernels cut off the cob
  • 1-2 cups marinated tomatoes (see recipe below)
  • 1 shallot, minced
  • lots of fresh cilantro and chives, minced
  • 1-2 limes, juice and zest
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 cup Cotija cheese (optional)
  • 1-2 avocados, diced
Marinated tomatoes
  • 1 pound cherry or grape tomatoes, halved or quartered
  • 1 clove garlic, finely grated
  • 2 tablespoons olive oil
  • 1 tablespoon vinegar or lemon juice
  • 1 tablespoon freshly minced herbs (I like parsley)
  • salt to taste (I use about 1/2 – 3/4 teaspoon kosher salt)

Method
 

Preparation
  1. Cook the quinoa according to the package instructions.
  2. Prepare the marinated tomatoes.
Assembly
  1. Combine the cooled quinoa with corn, marinated tomatoes and their juices, shallot, herbs, lime juice and zest, olive oil, and salt.
  2. Keep the avocado and Cotija cheese separate until just before serving for the best freshness. Add them before serving, and adjust with additional salt, oil, or lime juice if the salad needs more brightness after resting.

Notes

If using regular tomatoes instead of marinated tomatoes, add fresh grated garlic, salt, and olive oil to make up for the missing seasoned juices.