Fresh summer salads are the best. Fresh sweet corn, garden tomatoes, quinoa and more go together so well! I added more quinoa that the salad called for but that’s a matter of personal taste.

Corn, Avocado and Quinoa Salad with Marinated Tomatoes

INGREDIENTS:

• Salad: 
  • 1 cup quinoa, uncooked
  • 4 ears raw sweet corn, kernels cut off the cob
  • 1–2 cups marinated tomatoes (see recipe below)
  • 1 shallot, minced
  • lots of fresh cilantro and chives, minced
  • 1–2 limes, juice and zest
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 cup Cotija cheese (optional)
  • 1–2 avocados, diced
• Marinated Tomatoes: 
  • 1 pound cherry or grape tomatoes, halved or quartered
  • 1 clove garlic, finely grated
  • 2 tablespoons olive oil
  • 1 tablespoon vinegar or lemon juice
  • 1 tablespoon freshly minced herbs (I like parsley)
  • salt to taste (I use about 1/2 – 3/4 teaspoon kosher salt)

DIRECTIONS:

1. Cook quinoa according to package directions.
2. Prepare marinated tomatoes. 
3. Toss cooled quinoa with corn, tomatoes and juice, shallots, herbs, lime juice and zest, olive oil, and salt.
4. The mixture will hold up pretty well for a few hours in the fridge (or even for a day or two, if you don’t mind that it will look a little less perky). Wait to toss in your avocado and cheese just before serving for optimal freshness, and if it’s been sitting for a while, give it one more salt / oil / lime juice treatment to wake it all up.
5. If you’re using regular tomatoes instead of marinated tomatoes, you’ll want to add some fresh grated garlic, salt, and olive oil to compensate for the missing juices!

Recipe from PinchofYum