Corn salad with tomatoes, avocado, quinoa and feta
Delight in the fresh flavors of corn salad enhanced with juicy tomatoes, creamy avocado, nutty quinoa, and tangy feta cheese. Perfect for a light and satisfying meal.
Ingredients:
- 1 ear of corn
- 2 medium-sized tomatoes, diced
- 2 avocado, diced
- 100 grams feta, crumbled
- 1/2 teaspoon paprika
- 1 teaspoon dried thyme
- 1 pinch of espelette pepper (or other mild pepper)
- 2 tablespoons lemon juice
Instructions:
- Boil a large pot of water. Peel off and discard the green husk and the silky strands from the corn. Boil the corn for 5 minutes, then transfer to a cold water bath. Remove the corn kernels and set aside in a bowl
- Rinse the quinoa under cold water. Place the quinoa and twice its amount of water in a saucepan and bring to a boil. Lower the heat and simmer for 10 minutes with a lid on. Allow it to sit for 5 minutes
- Prepare the dressing: combine the olive oil, lemon juice, pepper, cumin, paprika, thyme, salt, and pepper
- Combine the tomatoes, avocado, quinoa, and corn. Mix thoroughly
- Sprinkle the crumbled feta on top and serve
Summary:
- Calories: 1088 kcal
- Fat: 82 g
- Protein: 29 g
- Carbs: 81 g
- Potassium: 3030 mg
- Magnesium: 209 mg