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

Ingredients

  • 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

Instructions

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

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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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