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Basil Corn Quinoa Salad with Avocado and Cucumber

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Basil Corn Quinoa Salad with Avocado and Cucumber

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Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer, lunch, Summer Salad
Servings 4

Equipment

  • salad bowl
  • Mixing bowl/ mason jar
  • Small pot
  • Ice

Ingredients
  

  • 2 cups Quinoa 2 cups of water :1 cup Quinoa
  • 1 English Cucumber diced
  • 2 ears Corn shucked
  • 1 cup Basil leaves sliced
  • 2 oz Feta crumbled
  • 3 tbsp Roasted salted sunflower seeds
  • 1 Avocado

Sherry Vinaigrette

  • 1 tbsp Honey
  • 2 tsp Dijon Mustard
  • 3 tbsp Sherry Vinegar Red wine vinegar, Apple Cider vinegar, White wine vinegar, Raspberry vinegar
  • 6 tbsp Extra Virgin Olive Oil
  • 1 Garlic clove grated
  • Kosher salt & Black pepper to taste

Instructions
 

  • Combine quinoa and water in a medium pot. Bring to a boil, cover, reduce the heat, and simmer for 15 minutes.
  • Remove from the heat and let it sit, covered for 10 more minutes. Fluff with a fork.
  • Bring 4 qrts water and 2 tbsp of kosher salt to a boil in a large pot. Prepare an ice bath by filling a large bowl halfway with ice, then add enough water so the bowl is 2/3 full.
  • Break corn in half then add to boiling water and cook for 2 minutes. Remove corn with tongs or strainer and plunge immediately into an ice bath.
  • Towel dry corn, cut kernels off cob, and place kernels in a large bowl.
  • Add quinoa, diced cucumber, avocado, basil, scallion and feta to the bowl. Add 1/2 cup of dressing to bowl and toss gently.
  • Season salad to taste with Kosher salt and black pepper, adding more dressing if desired. Top with sunflower seeds.
Keyword avocado, corn, cucumber, quinoa
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