Stir the quinoa an water together in a medium-size saucepan over medium-high heat and bring to a boil.
Place a lid on the pan then reduce the heat to low and simmer, keeping the lid on the pan, for 15 minutes.
Turn off the heat and allow the quinoa to sit on the stove, still keeping the lid on, for 20 minutes. If, after 20 minutes, there is liquid still in the pan or the quinoa is not quite cooked then continue to cook on low, while covered, for a few more minutes.
Gently fluff the quinoa with a fork then transfer the quinoa to a large bowl and set aside.
Whisk together the HERB VINAIGRETTE ingredients (olive oil, vinegar, water, Dijon, salt, pepper, parsley, basil, thyme, and oregano) in a mixing bowl until well combined.
Stir the corn, red onion, tomatoes, bell pepper, cucumber, green olives, green onion, and avocado in with quinoa then drizzle on 1/2 cup of the dressing and toss to coat.
Cover the bowl then refrigerate for at least 2 hours to allow the flavors to meld.
Serve the salad with the remaining dressing on the side.
Print Recipe
6 people Yepped this recipe
Comments
RECIPE COMMENTS
for this recipe?
Be the first to post a comment