Tuesday, September 10, 2013
I know the first day of fall’s right around the corner, but we Californians still have plenty of time to enjoy warm-weather favorites. This salad is a nice, quick fix for those days you’d rather be outside soaking up the sun than spending time in the kitchen.
Quinoa Salad with Tomatoes and Corn
1 cup uncooked quinoa (red, white, mixed … pick your favorite!)
2 cups water
1 ½ cups tomatoes (I used grape tomatoes, halved)
1 cup white corn
½ cup green onion, chopped
½ cup cilantro
1 avocado, cubed
½ cup crumbled cotija cheese
1 tablespoon olive oil
½ cup fresh orange juice
2 tablespoons rice wine vinegar
2 tablespoons fresh lime juice
Combine quinoa and water in saucepan. Bring to a boil before covering and simmering until quinoa is cooked, somewhere between 15-20 minutes. Remove from heat. Whisk olive oil, orange juice, rice wine vinegar and lime juice together in a bowl. Add tomatoes, corn, green onion, cilantro, cotija and dressing to quinoa, tossing well to coat. Top with avocado chunks before serving.