- 1½ cups cooked quinoa
- 1½ cups frozen corn, thawed
- 2 medium avocados, diced
- 1 cup cherry tomatoes, halved
- ½ medium red onion, diced small
- ¼ cup chopped fresh cilantro
- Zest of 1 lime and 2 tablespoons fresh lime juice
- Sea salt to taste
Quick cooking quinoa makes this a perfect summer salad when you don’t want to heat up the kitchen. It is also great for a last minute potluck, or when company comes over unexpectedly.
Combine everything in a large bowl and mix well.
Photo by Eco-Vegan Gal
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Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.View all contributions by Del Sroufe