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As the sun shines brighter and the days grow longer, the craving for fresh, vibrant dishes becomes more pronounced. One such dish that encapsulates the essence of summer is the Sunny Sweet Corn Quinoa Salad. This salad not only bursts with colors and flavors, but it also packs a nutritional punch, making it an ideal choice for those looking to maintain a balanced diet. Featuring the natural sweetness of corn, the nutty flavor of quinoa, and a medley of fresh vegetables, this salad is as delightful to the palate as it is visually appealing.

Sweet Corn Quinoa Salad

Enjoy the vibrant flavors of summer with this Sunny Sweet Corn Quinoa Salad! Packed with the natural sweetness of corn, nutty quinoa, and a colorful mix of fresh vegetables, this salad is as nutritious as it is delicious. Perfect for light lunches, barbecues, or as a refreshing snack, it combines the creamy texture of avocado with crunchy bell peppers and tangy cherry tomatoes. Quick and easy to prepare, this salad is customizable and sure to impress your family and friends!
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Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth (or water)

1 cup sweet corn (fresh or frozen, thawed)

1 red bell pepper, diced

1 small red onion, finely chopped

1 ripe avocado, diced

1 cup cherry tomatoes, halved

1/2 cup fresh cilantro, finely chopped

1/4 cup feta cheese, crumbled (optional)

3 tablespoons extra virgin olive oil

2 tablespoons fresh lime juice

1 teaspoon honey (or agave syrup)

Salt and pepper, to taste

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa with the vegetable broth. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for approximately 15 minutes, or until the quinoa is fluffy and all the liquid has been absorbed. After cooking, remove from heat and let it cool to room temperature.

    Prepare the Vegetables: While the quinoa is cooking, prepare your vegetables. Dice the red bell pepper, finely chop the red onion, and halve the cherry tomatoes. If using fresh corn, cook it in a pot of boiling water for about 2-3 minutes until tender, or opt for grilling it to add a delightful smoky flavor.

      Mix the Dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lime juice, honey, and a pinch of salt and pepper until the mixture is well combined and emulsified.

        Combine Ingredients: In a large mixing bowl, add the cooled quinoa, sweet corn, diced red bell pepper, chopped red onion, halved cherry tomatoes, and cilantro. Carefully fold in the diced avocado and crumbled feta cheese, if desired, ensuring not to mash the avocado.

          Dress the Salad: Drizzle the prepared dressing over the quinoa and vegetable mixture. Gently toss everything together until all components are evenly coated with the dressing.

            Taste and Adjust Seasoning: Take a moment to taste the salad and adjust the flavors by adding more salt, pepper, or lime juice as per your liking.

              Chill and Serve: For the best flavor experience, allow the salad to rest for at least 20 minutes at room temperature or chill it in the refrigerator. Serve it chilled or at room temperature for a refreshing dish.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6

                  - Presentation Tips: Serve the salad in a vibrant bowl and garnish the top with additional cilantro and a sprinkle of feta cheese for a colorful presentation. A lime wedge on the side adds a zesty touch!