Corn, Avocado & Tomato Quinoa Salad

Course Salad/side
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Author Sarah @ The Gold Lining Girl


  • 1 1/2 c. truRoots Quinoa
  • 3 c. Swanson Chicken Broth
  • 1 ripe avocado diced
  • 3 Roma tomatoes diced
  • 2 ears corn cooked, kernels removed, or 1 c. heated frozen corn
  • 2 tbsp. olive oil
  • 1/4 tsp. garlic powder
  • salt & pepper to taste
  • squeeze of lemon or lime optional
  • Pace Organic Medium Salsa optional


  1. In a medium-sized pot, combine quinoa and chicken broth.
  2. Bring to a boil, cover, reduce heat to low, and simmer quinoa for 13-15 minutes, or until its translucent and tender, and til the broth is absorbed.
  3. Gently stir in the avocado, tomatoes, corn, olive oil, garlic powder, salt, and pepper.
  4. If desired, add a squeeze of lemon.
  5. Serve warm, with salsa.