Meatless Monday: Avocado, Corn and Quinoa Salad with Warm Shallot Vinaigrette

Fluffy quinoa is tossed with chunks of creamy avocado and sweet pieces of fresh-off-the-cob corn in this warm summer salad. Toss the grains with a shallot-infused olive oil and apple cider vinaigrette that takes less than 2 minutes to whip up. Ta-Da! Dinner in less than 30 minutes.

The husband and I are getting ready to go on vacation this week, which means we are eating up whatever is left in the fridge, pantry and garden. (Expect to see some recipes that are heavy on red and green peppers ;-).)  I saw a half empty box of quinoa that really needed to be used up, one thing led to another, and yumminess ensued. My husband actually like this dish- he usually eschews anything with quinoa- and scarfed down a second helping.  Score!

Before getting started, here is a tip: let the shallots cook low and slow for about 15 minutes. This allows them to turn golden brown delicious and infuse the oil without creating any bitterness.

Avocado, Corn and Quinoa Salad with Warm Shallot Vinaigrette

  • 2 cups cooked quinoa
  • 1 shallot, thinly sliced
  • 1 ear of corn
  • 1 avocado
  • 1/4 cup olive oil
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • 2 tsp apple cider vinegar

Prepare the quinoa according to package directions and measure out two cups worth; put into a medium bowl to cool. Cut the avocado into cubes and slice the corn kernels off the cob, set aside. You do not need to cook the corn, it is sweet and juicy and can be eaten as is.

Meanwhile, put the shallots and oil into a medium saucepan and cook on low heat for 15 minutes, stirring occasionally, until shallots are browned and fragrant. During the last 3 minutes of cooking, add in the cumin. Remove from heat. Pour the shallots and oil into a small bowl and add in the salt and apple cider vinegar. Using a whisk, whip vigorously for 2 minutes until the ingredients combine.

Add the corn and avocado to the quinoa in the medium bowl. Toss.  Drizzle the shallot dressing over the quinoa and gently toss to coat. Serve warm or at room temperature.  This can be a main dish for one or a side dish for two.


– Erin

P.S.: Next time a post goes up, we’ll be in the Emerald Isle- Ireland! Wish me luck 🙂


2 thoughts on “Meatless Monday: Avocado, Corn and Quinoa Salad with Warm Shallot Vinaigrette

  1. I love quinoa and avocados with basically anything- this looks insanely delicious. Have SO MUCH fun in Ireland!!! Can’t wait to see your photos. Don’t miss the tour in Kilmainham Jail, it’s awesome and a little under-the-radar.

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