Charred Corn & Avocado Quinoa Salad with Lime-Cilantro Dressing
This vibrant salad combines sweet charred corn, creamy avocado, fluffy quinoa, and a zesty lime-cilantro dressing. It’s refreshing, satisfying, and packed with plant-based protein — perfect as a light lunch, picnic dish, or a colorful dinner side.
⏱️ Time Required
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Ingredient
For the Salad:
¾ cup quinoa, rinsed
1½ cups water or vegetable broth
2 ears fresh corn (or 1½ cups frozen corn, thawed)
1 large avocado, diced
½ cup cherry tomatoes, halved
¼ cup red onion, finely chopped
½ red bell pepper, diced
2 tbsp fresh cilantro, chopped
Lime-Cilantro Dressing:
3 tbsp olive oil
2 tbsp fresh lime juice
1 tsp lime zest
1 tsp maple syrup or agave
1 small garlic clove, minced
2 tbsp fresh cilantro, finely chopped
Salt & freshly ground black pepper to taste
Instructions
1. Cook the Quinoa
In a saucepan, combine quinoa and water (or broth).
Bring to a boil, reduce to low, cover, and simmer for 15 minutes or until fluffy.
Fluff with a fork and let cool slightly.
2. Char the Corn
Brush corn with a little olive oil.
Grill on a grill pan or skillet over high heat for 5–6 minutes, turning to get charred spots.
Let cool, then slice kernels off the cob.
> If using frozen corn, sauté it in a dry skillet over medium-high heat for 5–6 minutes until slightly browned.
3. Make the Dressing
In a small bowl or jar, whisk together olive oil, lime juice, zest, syrup, garlic, cilantro, salt, and pepper.
4. Assemble the Salad
In a large bowl, combine quinoa, charred corn, avocado, cherry tomatoes, red onion, and bell pepper.
Pour dressing over the top and gently toss to combine.
Garnish with extra cilantro or a squeeze of lime.
✅ Notes
Serve warm, room temp, or chilled — it’s delicious either way!
Add black beans or toasted pepitas for extra protein and crunch.
Keeps well for up to 3 days in the fridge (add avocado just before serving if making ahead).
Nutritional Estimate
Calories ~350 kcal
Protein 9 g
Carbs 35 g
Fiber 7 g
Fat 20 g
Sodium 220 mg