Grilled Corn & Avocado Lime Quinoa Salad

12 Jul

I think I’m going crazy. I actually think that I have lost my mind.

I have been pretty obsessive compulsive most of my life and I’ve never had anything be a real problem, until now. I have this compulsion to delete every. single. photo off of my camera card once I have uploaded them to my computer, then I compulsively file them into a separate file for every. single. recipe.

I always had a feeling that one day I would THINK that the pictures copied over to the specifically specific file on my computer but really they wouldn’t have copied and then I would delete the pictures off my card and they would be gone forever.

Yesterday, it happened.

4 out of 5 of my salad pictures never made it into the file and now I’m left with one measly picture.

Sorry guys, I fail.

Also I am 99% sure that I am not going to be able to convince my brain that this is enough of a reason to stop deleting them off the card immediately. I’m pretty sure insanity is going to win over sanity.

It usually does.

Drumroll for the only picture in this post….

Luckily it’s a pretty good one.

You know what else is pretty good? This salad.

Tastylicious it is! (Yes, I do use that word in real life.)


Grilled Corn & Avocado Lime Quinoa Salad:

Serves 6

2 whole cobs of corn, shucked

Juice of two limes

1/3 cup olive oil

1 tbsp honey

1 tsp salt

1/2 tsp pepper

3 cups cooked quinoa, cooled

1/4 cup minced red onion

1 whole avocado, diced

2 tbsp chopped jalepeno (with or without seeds depending on how hot you like it)

1/2 cup chopped fresh cilantro


Heat up your grill on high, grill the corn on all sides until it is nice and charred in spots. Remove to a board to cool, then carefully cut all the kernals off the cob and set aside.

In a large serving bowl (this is a one bowl salad) add the lime juice, olive oil, honey and salt and pepper. Whisk the dressing thoroughly.

Add the cooked and cooled quinoa to the dressing, along with the cooled corn kernals, red onion, avocado, jalapeno and cilantro. Refrigerate the salad for at least an hour until nice and cold.

Serve with extra lime for spritzing on at the last minute!



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