Roasted Corn, Avocado & Quinoa Salad with Marinated Tomatoes

A refreshing, protein-packed, gluten-free salad that’s bursting with flavor and ready in under 30 minutes.

A Little Story Behind This Bowl

Let me tell you, this salad wasn’t just thrown together — it was born out of one of those “what-do-I-have-in-the-fridge” evenings. I had a bowl of leftover quinoa, a few sweet cherry tomatoes, and an avocado that was at its perfect creamy peak. Roasting some corn added that little smoky edge, and marinating the tomatoes? Game-changer.
This Roasted Corn, Avocado & Quinoa Salad became a weekly go-to — fresh, filling, and made with simple ingredients you probably already have. The best part? It tastes even better the next day!

Whether you’re meal prepping, eating clean, or just craving something wholesome, this salad will not disappoint.

Roasted Corn, Avocado & Quinoa Salad with Marinated Tomatoes

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Prep Time 15 minutes mins

Cook Time 7 minutes mins

Servings: 2

Course: Salad

Cuisine: American

Calories: 300

Ingredients Method

Ingredients

  

For the Salad:

1 cup cooked quinoa

1 ½ cups corn (fresh, frozen, or canned)

1 ripe avocado, diced

1/4 cup red onion, thinly sliced

1/4 cup chopped parsley or cilantro

1 tablespoon olive oil (for roasting corn)

For the Marinated Tomatoes:

1 cup cherry tomatoes, halved

2 tablespoons olive oil

1 tablespoon lemon juice

1/2 teaspoon sea salt

Fresh black pepper, to taste

For the Dressing:

2 tablespoons olive oil

1 tablespoon lemon juice

1 teaspoon honey or maple syrup

1 clove garlic, minced

Salt and pepper to taste

Method

 

Marinate the Tomatoes

1. In a small bowl, combine cherry tomatoes, olive oil, lemon juice, salt, and pepper. Let them marinate at room temperature while you prepare the rest. This step gives the salad an incredible juicy, zesty flavor.
   

Roast the Corn

1. Heat olive oil in a skillet over medium-high heat. Add corn and cook until slightly golden and charred in spots, about 5–7 minutes. Let it cool a bit before mixing.
   

Whisk the Dressing

1. In a small jar or bowl, whisk together olive oil, lemon juice, honey, minced garlic, salt, and pepper. Taste and adjust as needed.
   

Toss Everything Together

1. In a large salad bowl, combine quinoa, roasted corn, avocado, red onion, and herbs. Pour in the marinated tomatoes with all their juices, then drizzle the dressing on top. Toss gently to combine.
   

Serve and Enjoy

1. Serve immediately or chill in the fridge for 20–30 minutes. This salad tastes even better when it sits for a bit!