Quinoa Summer Salad
Quinoa gives this salad an earthy note that is a lovely contrast to creamy avocado, sweet cherry tomatoes and corn, and crunchy cucumber. Red onions and basil add a punch of flavor, and it's all brought together with a super simple and tangy vinaigrette. Makes a great side dish or filling meal.
INSTRUCTIONS
Add quinoa to a pot with two cups of water. Bring to a boil over medium-high heat, then reduce to a simmer, cover and cook until tender, about 12 minutes. Allow to sit covered for about 5 minutes, then fluff with a fork, and allow to cool.
While quinoa cooks, add olive oil, lemon juice and apple cider vinegar to a small bowl and whisk together.
Add tomatoes, corn, cucumber, red onion, and cooled quinoa to a large bowl, and stir to combine. Add avocado, top with dressing, and season generously with salt and pepper. Stir gently to coat with dressing, being careful not to break up the avocado.
Top with torn basil just before serving.
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