Hearty quinoa is contrasted with sweet corn, creamy avocados and lemon vinaigrette. Kids will have fun juicing the lemon, whisking together the vinaigrette and dressing and tossing their culinary creation. This recipe comes to us from Andrea Meyers of Andrea’s Recipes.
Whisk the lemon zest, juice, olive oil, vinegar, salt and pepper together in a small bowl and set aside.
Bring a large pot of water to a boil over medium-high heat. Cook the quinoa according to package instructions and transfer the cooked quinoa to a large bowl to cool.
Together: When the quinoa is room temperature, toss the corn, parsley and tomatoes into the bowl with the quinoa. Gently fold in the avocadoes and dress with the lemon vinaigrette, taking care to stir to ensure the salad is evenly dressed. Let sit for 5 minutes and enjoy!