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Home » Quinoa Recipes » Gluten Free Quinoa Recipes » Corn Arugula Avocado Quinoa Salad

Corn Arugula Avocado Quinoa Salad

Published: Jul 5, 2016 by Wendy Polisi Modified: Jan 22, 2019 · 391 words. · About 2 minutes to read this article. This post may contain affiliate links. All opinions are my own.

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This Corn Arugula Avocado Quinoa Salad is the perfect quinoa salad for summer! It makes a great vegan or vegetarian meal and is so easy to make.

In my this post, I shared a hearty and not-very summery Quinoa Corn Chowder that I was inspired to make by an overstock of organic corn from my CSA.

summer-corn-arugula-quinoa-salad-4

 

I've got a produce drawer filled with corn again, only this time we are going to be enjoying it the amazing Corn Arugula Avocado Quinoa Salad.

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summer-corn-arugula-quinoa-salad-2
I adore this salad. I would say it was like summer in a bowl, but that would be corny so I'll leave that out. Because you know I'm not corny.
If you’ve tried this recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how it went in the below comments, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see all my delicious recipes.

I am a huge fan of arugula but if you aren't a fan - and I know some people don't love the peppery flavor - just substitute spinach and it will still be great.
summer-corn-arugula-quinoa-salad
Another option if you are short on time is to use already prepared (either purchased or homemade) balsamic vinegar dressing. I make a big jar of dressing every weekend because I find that if I have dressing in the fridge, I am much more likely to eat salad for lunch.

Don't you love a simple salad packed with yumminess?

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Print Recipe
5 from 1 vote

Corn, Arugula and Avocado Quinoa Salad

This Corn Arugula Avocado Quinoa Salad is the perfect quinoa salad for summer! It makes a great vegan or vegetarian meal and is so easy to make.
Prep Time15 mins
Total Time15 mins
Course: Salad
Cuisine: American, Gluten Free, Healthy
Servings: 4
Calories: 343kcal
Author: Wendy Polisi

Ingredients

  • 8 ounces arugula chopped
  • 2 cups cooked quinoa
  • 2 cups fresh steamed corn or frozen thawed
  • 2 to matoes seeded and diced
  • 1 avocado pitted and diced
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon balsamic vinegar

Instructions

  • In a medium bowl combine arugula, quinoa, corn, tomatoes and avocado.
  • In a small bowl whisk together olive oil, lemon juice and balsamic vinegar. Season with salt and pepper. Toss and serve immediately. (If making ahead wait to add avocado and dressing until just before serving.)

Notes

Servings 4, Calories 328, Fat 17g, Carbohydrates 41g, Protein 8.9g, Cholesterol 0mg, Sodium 26mg, Fiber 8.7g, Sugars 5.7g

Nutrition

Calories: 343kcal | Carbohydrates: 42g | Protein: 9g | Fat: 17g | Saturated Fat: 2g | Sodium: 26mg | Potassium: 779mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1620IU | Vitamin C: 20.6mg | Calcium: 112mg | Iron: 2.8mg

 

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About Wendy Polisi

Hi, I’m Wendy! I’m a cook, author, blogger, natural health enthusiast…and most importantly a mom. My boys are 10 & 11 and my late life princess is 3. Firm believers in lifestyle design, our family has been location independent since 2008. Join me to read about our adventures in the kitchen…and out!

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Comments

  1. Lisa

    September 28, 2017 at 10:08 am

    5 stars
    We really enjoyed this one!

    Reply

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Hi, I’m Wendy! I’m a cook, author, blogger, natural health enthusiast…and most importantly a mom. My boys are 10 & 11 and my late life princess is 3. Firm believers in lifestyle design, our family has been location independent since 2008. Join me to read about our adventures in the kitchen…and out! Read More…

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