This vibrant Roasted Corn and Quinoa Salad is a delightful blend of sweet corn, creamy avocado, and protein-rich quinoa, tossed in a zesty lime and Tajín dressing.
Packed with plant-based protein, fiber, and heart-healthy fats, it’s a nourishing, low-saturated-fat option that’s quick to make, satisfying to eat, and perfect for everyday lunches, weeknight dinners, or effortless meal prep.
Roasted Corn & Quinoa Salad
Equipment
- 1 small pot
- 1 salad bowl
- 1 Small Mixing Bowl
Ingredients
- 1 cup cooked quinoa
- 2 cups roasted corn
- 1 cup kidney beans drained and rinsed
- 2 avocados diced
- ½ cup fresh cilantro chopped
- 2 tsp Tajín seasoning
- 1 cup cherry tomatoes diced
- ½ small red onion finely diced
- 2 tsp salt adjust to taste
- 1 lime juiced
Instructions
- Prepare the Quinoa Base: Start by rinsing 1 cup of quinoa under cold water in a fine-mesh strainer to remove any bitter residue. Place the rinsed quinoa into a small pot and add 2 cups of water. Bring to a gentle boil over medium heat. Once boiling, reduce the heat to low, cover with a lid, and simmer for 15 minutes, or until all the water is absorbed and the quinoa is tender. Remove from heat and let it sit, covered, for 5 minutes to steam and fluff. After resting, use a fork to gently fluff the quinoa into light, separate grains.
- Season the Quinoa: Transfer the fluffed quinoa into a large mixing bowl. Sprinkle in 2 teaspoons of Tajín seasoning and 2 teaspoons of salt, adjusting according to your taste preference. Squeeze the juice of 1 fresh lime over the quinoa, and gently fold the mixture using a spatula or large spoon until every grain is lightly coated with the zesty, tangy flavors. This creates a flavorful foundation that will enhance the salad’s other ingredients.
- Prepare the Vegetables and Avocado: While the quinoa is cooking, dice 2 ripe avocados into bite-sized cubes and place them in a separate bowl. Chop 1 cup of cherry tomatoes into halves or quarters depending on size, and finely dice ½ of a small red onion. Rinse and drain 1 cup of kidney beans to remove excess liquid. Chop ½ cup of fresh cilantro finely. These fresh ingredients add vibrant color, flavor, and texture to the salad.
- Combine Corn and Salad Ingredients: Take 2 cups of roasted corn, either from the oven, grill, or store-bought roasted variety, and add it to a large salad bowl. Carefully fold in the diced tomatoes, kidney beans, red onion, chopped cilantro, and avocado cubes. Finally, add the seasoned quinoa on top of the vegetables. Using a large spoon or spatula, gently toss all the ingredients together, ensuring the quinoa mixes evenly without mashing the avocado.
- Finish and Serve: Taste the salad and adjust seasoning if needed, adding a pinch more Tajín or a squeeze of lime for extra zing. Sprinkle a light dusting of Tajín over the top for a final visual and flavor boost. Serve immediately at room temperature for the best freshness, or chill in the refrigerator for 15–20 minutes if you prefer a cooler salad. This colorful, nutrient-rich salad makes an excellent light lunch, side dish, or meal-prep option.
Notes
- Use fully cooked quinoa to save time; you can cook it in advance and refrigerate.
- Choose ripe avocados for creamy texture—slightly firm but yielding to gentle pressure.
- Roasting corn enhances its natural sweetness, but grilled corn can add a smoky flavor.
- Adjust Tajín seasoning and lime juice according to your taste preference.
- For extra crunch, consider adding diced bell peppers, cucumber, or toasted pumpkin seeds.
- This salad is naturally vegan and gluten-free.
Chef’s Secrets For Perfect Flavor
To elevate this salad, start with freshly roasted or grilled corn, which brings out a naturally sweet and slightly charred flavor.
When selecting avocados, aim for ripeness that is soft yet firm, ensuring creamy bites that won’t turn mushy when tossed.
Gently folding the ingredients rather than stirring aggressively helps maintain the salad’s texture and visual appeal.
Adding a touch of Tajín at the end enhances the zesty flavor and gives the salad a vibrant, appetizing finish.
A final squeeze of lime right before serving brightens all the flavors, making every bite refreshing and satisfying.
Serving Suggestions For Any Occasion
This salad is highly versatile and can be served as a light main dish or a colorful side.
Pair it with grilled fish, chicken, or tofu for a balanced, protein-packed meal.
For casual gatherings, serve it in a large bowl alongside tortilla chips or crusty bread.
You can also make individual portions in mason jars for lunch on-the-go.
The fresh, zesty flavors make it ideal for warm-weather meals, potlucks, and picnic spreads.
Storage Tips To Keep Fresh
Store leftover salad in an airtight container in the refrigerator for up to 2 days.
To prevent the avocado from browning, consider storing the avocado separately and combining it just before serving.
If the salad seems slightly dry after refrigeration, add a small drizzle of lime juice or a splash of olive oil to refresh it.
Avoid freezing, as the avocado and corn texture may be compromised.
This makes it perfect for meal prep, as ingredients can be prepped in advance and mixed together when ready to eat.
Frequently Asked Questions
1. Can I use frozen corn instead of roasted corn?
Yes! Thaw and lightly roast or sauté frozen corn to bring out its natural sweetness and achieve a slightly caramelized flavor.
This ensures the salad maintains the same texture and taste.
2. How do I keep avocados from browning?
To prevent browning, store diced avocado separately and add just before serving.
Alternatively, toss avocado with a small amount of lime juice, which slows oxidation and preserves color.
3. Can I make this salad ahead of time?
Absolutely! Prepare the quinoa and roasted corn in advance.
Store all ingredients separately, then combine just before serving to keep textures fresh and flavors vibrant.
4. Is this salad suitable for meal prep?
Yes, it’s excellent for meal prep.
Keep avocado and lime separate until serving, store salad in airtight containers, and it will stay fresh and ready to enjoy for up to 2 days.
5. Can I add other proteins or vegetables?
Definitely! Grilled chicken, tofu, or chickpeas work well for added protein.
Vegetables like bell peppers, cucumber, or shredded carrots add crunch and color, making the salad more substantial and visually appealing.
