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Roasted Corn and Quinoa Salad

Aubrey Cota
  • minutes
  • Serves 4

INGREDIENTS

1 cup

quinoa cooked in 2 C of chicken broth

2

corn cobs (roasted with corn kernels cut off)

1

avocado (diced into small pieces)

2 cups

cherry tomatoes (halved)

1/2 cup

red onion (diced)

1/2 cup

Cilantro Tomatillo Dressing

1/3 cup

cilantro (minced for garnish)

1

lime