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End of Summer Corn, Tomato, and Avocado Quinoa Salad

Baker by Nature
  • minutes
  • Serves

INGREDIENTS

1

Avocado, ripe pitted and cut into bite-sized chunks

1 cup

Cherry tomatoes

1/2 cup

Cilantro, fresh

4

ears Corn

1

Jalapeno pepper, small

1

Red bell pepper, small

1

Red onion, small

1/4 cup

Red onion

3

Scallions

2 cups

Vegetable broth

3 tbsp

Lime juice, fresh

1 cup

Quinoa, pre-washed

1 pinch

Salt

3 tbsp

Olive oil