Quinoa Salad with Fresh Corn, Tomatoes, Avocado & Lime
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh, summery quinoa salad with crisp corn, juicy tomatoes, spicy jalapeños, creamy avocado, and bright lime juice. Filling and healthy, it's equally satisfying as a light lunch or substantial side. Vibrant and refreshing.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons extra-virgin olive oil
- ½ cup chopped yellow onion, (from one small onion)
- 1 cup quinoa, (rinsed (or pre-washed))
- 1¼ to 1¾ cups vegetable broth ((see note))
- 1 teaspoon salt, (divided)
- 1 heaping cup grape or cherry tomatoes, (halved)
- 1¼ cups fresh cut cooked corn, (from 2 cobs)
- 2 scallions, (white and green parts, finely sliced)
- 1 small jalapeño pepper, (seeded and finely chopped)
- ⅓ cup chopped fresh cilantro
- 2 tablespoons lime juice, (from 1 large lime)
- 1 avocado, (cut into bite-sized chunks)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 845mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 535mg
- Calcium
- 44mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 845MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.