Quinoa Salad with Avocado
Quinoa tossed with pan-charred corn, diced cucumber and avocado, dressed in a lime and jalapeno vinaigrette and finished with crumbled feta.
Ingredients12
- Quinoa, Tricolor200g
- Feta Cheese75g
- Cucumber1 Stück
- Canned Corn200g
- Limes2 Stück
- Water475ml
- Olive Oil4 EL
- Jalapeno1 Stück
- Avocado1 Stück
- Cilantro10g
- Salt0.5 TL
- Pepper0.25 TL
Instructions
- 1
Rinse the quinoa thoroughly under running water. Bring it to a boil in salted water, lower the heat and let it swell for about 20 minutes, until all the water has been absorbed.
- 2
Dice the cucumber and avocado small. Seed the jalapeno and chop it fine along with the cilantro. In a small bowl, whisk the lime juice with the olive oil and jalapeno into a smooth vinaigrette.
- 3
Toast the corn in a hot dry skillet until the moisture has steamed off. Then add a splash of oil and fry it over high heat until the kernels take on a golden brown, faintly smoky color.
- 4
In a large bowl, toss the warm quinoa with the corn, cucumber and avocado. Fold in the vinaigrette. Crumble the feta over the top and serve scattered with fresh cilantro leaves.
NutritionPer serving
Allergens
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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