Summer Quinoa Salad with Citrus Vinaigrette

This vibrant and refreshing quinoa salad is perfect for hot summer days. Packed with colorful vegetables and a zesty citrus vinaigrette, it's a light yet satisfying dish that's gluten-free and easy to prepare for a crowd.

Steps

Rinse quinoa under cold water. In a medium saucepan, combine quinoa and water, and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and let cool. In a large bowl, combine cooled quinoa, cherry tomatoes, cucumber, bell pepper, corn, avocado, and cilantro. In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss gently to combine. Adjust seasoning as needed. Serve immediately or chill in the refrigerator for an hour before serving for enhanced flavors.

1/4 cup quinoa 1/2 cup water 1/4 cup cherry tomatoes, halved 1/4 cup cucumber, diced 1/4 cup bell pepper, diced 1/4 cup corn (fresh or canned) 1/4 avocado, diced 2 tablespoons fresh cilantro, chopped Juice of 1/2 lime 1 tablespoon olive oil Salt and pepper to taste