Peruvian-Inspired Quinoa Salad
Toss fluffy quinoa with corn, tomatoes, cucumber, lime, and cilantro in this Peruvian-inspired salad, a bright side that works warm or lightly chilled.
- Prep time
- 15 min
- Cook time
- 15 min
- Total time
- 55 min
- Servings
- 4
Quinoa is closely associated with the Andes, and this simple salad takes inspiration from that staple without claiming to represent a traditional Peruvian dish. Sweet corn, crunchy cucumber, and a lime dressing make it an easy companion to a weeknight meal. Rinsing the quinoa and letting it steam after cooking help keep the grains pleasant and separate. Let it cool briefly before adding the vegetables, and fold in the avocado at the end so its pieces stay intact.
Peruvian-Inspired Quinoa Salad
Serves 4 · Prep 15 min · Cook 15 min · Rest 25 min · Total 55 min
Ingredients
Step-by-step instructions
- Rinse the quinoa in a fine-mesh strainer under running water and drain thoroughly. Put it in a saucepan with the measured water and 1/4 teaspoon of the salt.
- Bring to a boil, cover, and reduce the heat to low. Simmer for 12 minutes, then scatter the frozen corn over the quinoa, replace the lid, and cook for 3 more minutes, until the water is absorbed and the corn is hot.
- Remove the pan from the heat and leave covered for 5 minutes. Fluff with a fork, spread the quinoa and corn on a wide plate, and let cool for 20 minutes.
- Whisk the lime juice, olive oil, cumin, and remaining 1/4 teaspoon salt in a large bowl. Add the red onion and stir so the dressing coats it.
- Add the cooled quinoa and corn, tomatoes, cucumber, and cilantro. Toss thoroughly, lifting the grains from the bottom of the bowl to distribute the dressing.
- Gently fold in the avocado and serve. If making ahead, leave out the avocado until serving and refrigerate the salad promptly at 40°F (4°C) or below.
A few kitchen notes
- A wide plate cools the quinoa more quickly than leaving it in the hot saucepan.
- Cut the cucumber and tomatoes into small pieces so each forkful includes both vegetables and grains.
Ingredient substitutions
- Replace frozen corn with the same quantity of drained canned corn, stirring it in after cooking the quinoa.
- Replace cilantro with the same volume of chopped flat-leaf parsley.
Storage & reheating
Refrigerate in a covered container within 2 hours of cooking the quinoa and use within 3 days. Add freshly cut avocado when serving for the best color. Freezing is not recommended because the cucumber and tomatoes become watery.
What to serve with it
Serve beside grilled chicken, baked fish, or roasted chickpeas.
Comments & kitchen questions
Have a question, a useful substitution, or a result to share? Your feedback helps us make this recipe clearer and more useful.
Questions from the kitchen
Can I make Peruvian-Inspired Quinoa Salad ahead?
Refrigerate in a covered container within 2 hours of cooking the quinoa and use within 3 days. Add freshly cut avocado when serving for the best color. Freezing is not recommended because the cucumber and tomatoes become watery.
What if I can’t find an ingredient?
Replace frozen corn with the same quantity of drained canned corn, stirring it in after cooking the quinoa. Replace cilantro with the same volume of chopped flat-leaf parsley.
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