This Peruvian-style salad combines large corn kernels, quinoa, avocado, and lime in a cool lunch bowl.
12 min prep 12 min cook 8 min rest
Keeps the screen on · step-by-step guide · built-in timer
Rinse the quinoa in a sieve, drain the choclo corn, and leave the avocado until serving time.
Boil the quinoa for 12 minutes, drain, and cool on a wide tray for 8 minutes.
Dice the avocado and mix it with half of the lime juice so it does not darken.
Toss the cooled quinoa, choclo corn, avocado, remaining lime juice, cilantro, and salt in a wide bowl.
Rest the salad in the refrigerator for 5 minutes so the quinoa absorbs the lime juice.
Serve cold, turning it lightly one last time so the avocado does not get mashed.
💡 Tip: Rinsing quinoa in a sieve prevents a bitter taste after cooking.
🍽️ Serving suggestion: Serve cold with lime wedges.
~238
kcal calories
7
g protein
34
g carbs
9
g fat
0.5g
Sugar
6.9g
Fiber
296.8mg
Sodium
1.4g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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