Red Quinoa Lime Salad with Roasted Corn and Avocado
This light, fresh, and tangy salad is a great side dish with any meal. An easy meatless Mexican quinoa salad that is packed with protein and healthy fats. Perfect for meal prep!
Wash quinoa several times in cold water, rinse, and add quinoa to boiling water. Cover, reduce heat, and simmer for 15 minutes. Let stand for 5 minutes, and fluff. Cool quinoa.
While the quinoa is cooking heat 1 tablespoon of olive oil in a separate skillet over high heat. Add corn kernels and sauté until heated through and light golden in spots, 3 to 5 minutes. Set aside and cool completely.
Whisk ½ cup olive oil, lime juice, and salt until well blended. Add to red quinoa and mix well.
Gently stir in roasted corn, onion, tomatoes, avocados, cilantro, and mix well.
Serve at room temperature.
Notes
This recipe serves 12 so feel free to cut in half or thirds depending on the number of servings you need.
I always make a little extra to guarantee leftovers. I love this dish at room temperature, but it also tastes great the next day cold.