Corn Salad With Tomatoes, Avocado, Quinoa And Feta

1. 1

   Bring a large pot of water to boil. Remove and discard the green outer husk and silky threads from the corn. Cook the ear of corn for 5 minutes then cool in a cold water bath. Remove the corn kernels and reserve in a bowl

2. 2

   Rinse the quinoa under cold water. Put the quinoa and twice its volume in water in a pot and bring to boil. Reduce the heat and cook for 10 minutes with a lid. Let it stand for 5 minutes

3. 3

   Make the dressing : mix the olive oil, lemon juice, pepper, cumin, paprika, thyme, salt and pepper

4. 4

   Add the tomatoes, avocado, quinoa and corn. Stir well

5. 5

   Top with the crumbled feta and serve

* Per serving · 4 servings · Values may vary.

No additional tips available.