A vibrant and refreshing quinoa salad packed with fresh vegetables and a zesty dressing.
Rinse the quinoa under cold water and drain.
Rinsing quinoa removes its natural coating, which can taste bitter.
In a medium-sized saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer until the water is absorbed, about 15 minutes.
Avoid lifting the lid while cooking to ensure the quinoa cooks evenly.
Fluff the cooked quinoa with a fork and transfer it to a large mixing bowl to cool.
Fluffing the quinoa helps separate the grains for a better texture.
In a small bowl, whisk together the juice of the lemon, olive oil, salt, and black pepper to make the dressing.
Whisking the dressing thoroughly ensures the oil and lemon juice emulsify.
Add the cilantro, garlic, corn, red onion, cherry tomatoes, and cucumber to the quinoa. Pour the dressing over and toss gently to combine.
Toss gently to avoid mashing the ingredients.
Dice the avocado and fold it into the salad just before serving.
Adding the avocado last prevents it from becoming mushy.
Serve the salad at room temperature or chilled.
Garnish with extra cilantro leaves for a fresh presentation.
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