Quinoa Salad with Grilled Corn, Tomatoes and Avocado

Summer salad season is here! I adore late spring/summer for the fact that it’s perfectly acceptable to make a single salad for a meal or make a salad to compliment your favorite grilled meats.

Bonus points if the salad is both a veggie and a carb all at once, like this quinoa salad with grilled corn, tomatoes and avocado. Laced with a zesty and bright, lime vinaigrette, this quinoa salad is light and airy yet hearty, fresh and colorful. The pairing of grilled corn, burst cherry tomatoes and creamy avocado are the perfect marriage for summer-in-a-bowl salad.

This salad is also perfect for your vegan, vegetarian, dairy-free and/or gluten-free friends, as well as full-blown carnivores alike, making this truly one of the best summer salads of all time!

Quinoa Salad with Grilled Corn, Tomatoes and Avocado

Ingredients

• 1 cup quinoa

• 4 ears corn

• 1-2 cups cherry tomatoes, halved

• Juice and zest of 2 limes

• 1/4 cup olive oil

• 1 teaspoon minced garlic (2-3 cloves)

• 1 avocado, diced

• 2 tablespoons freshly chopped chives

• 1/4 cup freshly chopped cilantro

• Kosher salt and pepper

Directions

Cook quinoa according to package directions. On a grill pan or grill, grill corn for about 10 minutes on medium heat, until golden brown grill marks and char appear. Let corn cool then cut kernels off the cob.

Whisk lime juice, zest, garlic, olive oil, salt and pepper together in a measuring cup or shake together in a lidded jar. Combine cilantro, chives, corn, tomatoes and half of dressing with quinoa in a large bowl until well incorporated. If serving right away, gently fold in avocado chunks and dress with remaining dressing. If making ahead, refrigerate quinoa salad and add avocado and remaining dressing right before serving.