Introduction
Grilled Corn and Avocado Quinoa Salad with Cilantro Lime Dressing is a vibrant, healthy dish bursting with fresh flavors and textures. The smoky sweetness of grilled corn pairs beautifully with creamy avocado, protein-rich black beans, and fluffy quinoa, making this salad both satisfying and nutritious. The zesty cilantro lime dressing brings all the elements together, creating a refreshing, tangy, and savory dish that’s perfect for summer picnics, barbecues, or a light, wholesome meal any time of the year.
This salad is packed with plant-based protein, fiber, and healthy fats, making it not only delicious but also a great option for those seeking nutritious meals. Whether served as a main dish or a hearty side, it’s versatile, easy to prepare, and ideal for meal prep.
Ingredients:
For the Salad:
- 1 cup quinoa, rinsed and cooked
- 2 ears of corn, grilled and kernels removed
- 1 avocado, diced
- 1 (15-ounce) can black beans, drained and rinsed
- 1/2 red onion, finely chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, deseeded and finely chopped (optional for heat)
For the Cilantro Lime Dressing:
- 1/3 cup fresh cilantro, finely chopped
- Juice of 2 limes (about 1/4 cup)
- 2 tablespoons olive oil
- 1 tablespoon honey or maple syrup (for vegan option)
- 1 garlic clove, minced
- 1/2 teaspoon cumin
- Salt and pepper to taste
Preparation:
Step 1: Cook the Quinoa
Start by cooking the quinoa. Rinse 1 cup of quinoa under cold water, then add it to a saucepan with 2 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until all the water is absorbed. Fluff with a fork and set aside to cool.
Step 2: Grill the Corn
While the quinoa is cooking, heat your grill to medium-high heat. Brush the corn cobs lightly with olive oil and place them directly on the grill. Grill for about 8-10 minutes, turning occasionally until the kernels are charred and tender. Once done, remove the corn from the grill and let it cool slightly before cutting the kernels off the cob.
Step 3: Prepare the Cilantro Lime Dressing
In a small bowl or jar, combine the chopped cilantro, lime juice, olive oil, honey or maple syrup, minced garlic, cumin, salt, and pepper. Whisk or shake until well combined. Adjust seasoning to taste, adding more lime or honey as needed.
Step 4: Assemble the Salad
In a large bowl, combine the cooked quinoa, grilled corn kernels, black beans, diced avocado, chopped red onion, cherry tomatoes, and fresh cilantro. If using, add the finely chopped jalapeño for a bit of heat. Toss everything together gently to combine.
Step 5: Drizzle with Dressing and Serve
Pour the cilantro lime dressing over the salad and toss again to coat all the ingredients evenly. Serve immediately or refrigerate for an hour to allow the flavors to meld. This salad can be enjoyed warm, at room temperature, or chilled.
COOKING Notes:
- Grilling Corn Indoors: If you don’t have an outdoor grill, you can use a grill pan on your stovetop to achieve similar results. Alternatively, you can roast the corn in the oven at 400°F for 15-20 minutes, turning halfway through.
- Quinoa: Make sure to fluff the quinoa after cooking to keep it light and airy. Allow it to cool before assembling the salad to prevent wilting the other ingredients.
- Cilantro Lime Dressing: For an extra kick, add a bit of lime zest or a pinch of cayenne pepper to the dressing. You can also double the batch and save extra dressing for future salads or as a marinade.
Serving Suggestions:
- Serve this salad as a light and refreshing main course, perfect for lunch or dinner.
- Pair it with grilled chicken, shrimp, or tofu to add extra protein and make it a heartier meal.
- This salad is an excellent side dish for summer barbecues or picnics and pairs well with burgers, sandwiches, or grilled meats.
- Garnish with crumbled feta or queso fresco for an extra creamy and tangy touch.
Tips:
- Meal Prep Friendly: This salad holds up well for meal prep. Keep the avocado and dressing separate until just before serving to maintain freshness. Store in an airtight container in the fridge for up to 3 days.
- Add Extra Veggies: Feel free to add in more vegetables like bell peppers, cucumbers, or roasted zucchini for added crunch and color.
- Make It Spicy: If you enjoy heat, leave the seeds in the jalapeño or add a dash of hot sauce to the dressing for extra spice.
Prep Time:
15 minutes
Cooking Time:
25 minutes (including grilling corn)
Total Time:
40 minutes
Nutritional Information (per serving, assuming 4 servings):
- Calories: 370
- Protein: 12g
- Sodium: 420mg
- Fat: 18g
- Carbohydrates: 45g
- Fiber: 11g
Conclusion
Grilled Corn and Avocado Quinoa Salad with Cilantro Lime Dressing is a fresh, hearty, and satisfying dish that’s perfect for summer or any time you crave something light and flavorful. The smoky grilled corn, creamy avocado, and protein-packed quinoa create a perfect balance of flavors and textures, while the zesty cilantro lime dressing brings everything together with a citrusy punch. Easy to make and even easier to enjoy, this salad is a must-try for anyone looking for a delicious, nutritious meal or side dish.
Print
Grilled Corn and Avocado Quinoa Salad with Cilantro Lime Dressing
- Total Time: 40 minutes
Ingredients
For the Salad:
- 1 cup quinoa, rinsed and cooked
- 2 ears of corn, grilled and kernels removed
- 1 avocado, diced
- 1 (15-ounce) can black beans, drained and rinsed
- 1/2 red onion, finely chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, deseeded and finely chopped (optional for heat)
For the Cilantro Lime Dressing:
- 1/3 cup fresh cilantro, finely chopped
- Juice of 2 limes (about 1/4 cup)
- 2 tablespoons olive oil
- 1 tablespoon honey or maple syrup (for vegan option)
- 1 garlic clove, minced
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
Step 1: Cook the Quinoa
Start by cooking the quinoa. Rinse 1 cup of quinoa under cold water, then add it to a saucepan with 2 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until all the water is absorbed. Fluff with a fork and set aside to cool.
Step 2: Grill the Corn
While the quinoa is cooking, heat your grill to medium-high heat. Brush the corn cobs lightly with olive oil and place them directly on the grill. Grill for about 8-10 minutes, turning occasionally until the kernels are charred and tender. Once done, remove the corn from the grill and let it cool slightly before cutting the kernels off the cob.
Step 3: Prepare the Cilantro Lime Dressing
In a small bowl or jar, combine the chopped cilantro, lime juice, olive oil, honey or maple syrup, minced garlic, cumin, salt, and pepper. Whisk or shake until well combined. Adjust seasoning to taste, adding more lime or honey as needed.
Step 4: Assemble the Salad
In a large bowl, combine the cooked quinoa, grilled corn kernels, black beans, diced avocado, chopped red onion, cherry tomatoes, and fresh cilantro. If using, add the finely chopped jalapeño for a bit of heat. Toss everything together gently to combine.
Step 5: Drizzle with Dressing and Serve
Pour the cilantro lime dressing over the salad and toss again to coat all the ingredients evenly. Serve immediately or refrigerate for an hour to allow the flavors to meld. This salad can be enjoyed warm, at room temperature, or chilled.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 370
- Sodium: 420mg
- Fat: 18g
- Carbohydrates: 45g
- Fiber: 11g
- Protein: 12g