Quinoa Salad with Corn, Avocado and Scallions
This incredibly easy, quick to prep quinoa salad is an ideal lunch companion. Simple and filling, it hits the spot with its variety of textures – creamy avocado, springy quinoa and crisped corn kernels come together to make for a very happy mouth experience!
Quinoa Salad with Corn, Avocado and Scallions (Inspired by a Deborah Madison quinoa salad)
1 cup quinoa, rinsed and drained
2 cups vegetable stock or broth
1 Tbs butter or oil
3/4 cups scallions, thinly sliced, white and light green parts
1 cup frozen corn kernels
1 ripe avocado, diced
1/2 cup feta, diced or crumbled (optional)
Heat a small to medium pot over medium heat and add washed and drained quinoa. Toast for a few minutes until it becomes fragrant and toasty, stirring frequently. Add your stock and bring the mixture to a boil, then lower to a simmer and cook, covered for 15 minutes – until water is absorbed and quinoa tails have emerged. Remove from heat and let sit covered for 5 minutes.
While your quinoa is simmering, heat a medium skillet (preferably cast iron) over medium heat. Add your corn and cook, stirring frequently, for a few minutes until most of the moisture is evaporated. Add you butter or oil, and when melted add your scallions. Cook, stirring frequently, until your corn begins to brown a bit. Remove from the heat and set aside.
When your quinoa is finished, add your corn, scallions, avocado and feta (if using). Stir to combine and serve warm or room temperature.