Avocado, clean eating, Healthy Foods, Quinoa, recipes, Tomato

Quinoa with corn, tomatoes, avocado, and lime

RECIPE Source: Serious Eats

If you like a fresh and tangy tasting quinoa dish…this is the one! 🙂  The mixture of the corn, tomatoes, avocado, and lime are just so yummilicious.  You can either eat this quinoa salad plain or top it on a piece of chicken or fish.  Unfortunately, I didn’t take a lot of prepping pictures…I think I was too excited to make a new dish 🙂

Serves: 4

Ingredients:

  • 2 tablespoons olive oil, divided
  • 1/2 cup chopped yellow onion, from one small onion
  • 1 cup pre-washed quinoa (if not pre-washed, follow package instructions for rinsing)
  • 1-2/3 cups low sodium vegetable broth (recommended brand: Swanson Organic)
  • 1 teaspoon salt, divided
  • 1 cup chopped tomatoes, from 2 medium tomatoes
  • 1-1/4 cups fresh cut cooked corn, from 2 cobs
  • 2 scallions, white and green parts, finely sliced
  • 1 small jalapeno pepper, seeded and finely chopped
  • 1/3 cup chopped fresh cilantro
  • 2 tablespoons lime juice, from 1 large lime
  • 1 avocado, cut into bite-sized chunks

Directions:

  • Heat 1 tablespoon olive oil in a medium sauce pan over medium-low heat. Add onions and cook, stirring frequently, until soft and translucent, about 5 minutes. 
  • Add quinoa to onions and continue cooking, stirring constantly, for 3-4 minutes. Add vegetable broth and stir in 1/2 teaspoon salt. Turn heat up to high and bring to a boil. Cover pan tightly with lid, turn heat down to low and simmer for 17-20 minutes, until liquid is absorbed and quinoa is cooked. Transfer cooked quinoa to mixing bowl and chill in refrigerator.  (Note:  I used chicken broth.)
  • When quinoa is cool, add remaining tablespoon olive oil, tomatoes, corn, scallions, jalapeno, cilantro, remaining 1/2 teaspoon salt and lime juice. Taste and adjust seasoning if necessary. Right before serving, scatter avocado chunks over top.  (Note: We ate the quinoa salad warm.)

Enjoy!

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