Roasted Corn & Quinoa Salad
A colorful, nutrient-packed salad featuring roasted corn, creamy avocado, and protein-rich quinoa tossed with a zesty lime and Tajín dressing. Perfect as a light lunch, side dish, or meal-prep option, this salad is refreshing, easy to prepare, and full of satisfying flavors and textures.
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.
