Quinoa Summer Salad

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This is a perfect summer side dish that is great for a crowd or it can be made up for a week of lunches. It can last for a few days in the fridge, especially if you wait to add the avocado right before serving. 


  • 1 1/2 cups quinoa, cooked

  • 3 ears of corn, cooked and cut off the cob

  • 1 cup of grape tomatoes, halved

  • 1/2 cup cucumber, chopped

  • 1 avocado, sliced

  • 2-3 tablespoons cilantro, chopped

  • 3 tablespoons evoo

  • 1 lime, juiced

  • salt and pepper to taste

Combine ingredients in a large bowl and toss to combine.