Hot summer days call for cool dishes like this quinoa avocado and corn salad recipe. It’s easy to make, totally tasty and healthy, too. Plus, it tastes great even when served at room temperature so it’s the perfect dish to take to that summer pool party or BBQ.
3 cups water
1 ½ cups dry quinoa
Raw kernels or 2 ears of organic corn (preferably white, if available), shaved right from the cob
2 avocados, sliced and cut into 1-inch pieces
3 Tbs. finely chopped red onion
1 Tbs. fresh lemon juice
1 Tbs. olive oil
2 Tbs. Bragg Liquid Aminos or low-sodium tamari
1 Tbs. brown rice vinegar
*Be sure to soak the quinoa overnight in water and rinse well before using.
In a saucepan bring the water to a boil. Reduce the heat, add quinoa and simmer until the water is absorbed and the grains become translucent and soft (about 10 to 15 minutes). Pour the quinoa through a strainer and set it to the side in a bowl. Blend all the dressing ingredients together in a blender until smooth, or simply add them to a small bowl and whisk well with a fork.
Add the kernels of corn to the quinoa, along with the avocado and chopped onion. Mix well. Pour the dressing on top of the mixture and mix well again.
Recipe courtesy of Kimberly Snyder, New York Times bestselling author of The Beauty Detox Solution.