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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. Scroll down to see the recipe video.

Photo by Eco-Vegan Gal


  • 1½ cups cooked quinoa
  • 1½ cups fresh or thawed frozen corn
  • 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


  1. Combine everything in a large bowl and mix well.

Comments (4)

(5 from 2 votes)
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Jessica Simmons4 months ago
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How far ahead can you prepare this?

Beverly Fyfe5 months ago
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oh my yum

Joyce5 months ago
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Easy ingredients, fairly quick, and delicious.
I served it over mixed greens and added seasoning and herbs: a little fresh chopped cilantro and basil and some granular garlic/onion power and black pepper.

Maria6 months ago
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This is the 2nd recipe I’ve made from your site & it did not disappoint! Not to mention my 2nd day that I gave up meat products. I ran out of quinoa so I used brown rice over a bed of greens. All the flavors combined make this recipe truly delicious! Thank you for helping this transition feel so easy!

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about the author

Del Sroufe

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.

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