High-Altitude Quinoa Salad with Charred Corn and Avocado

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A nutrient-dense quinoa salad featuring high-roasted corn kernels, creamy avocado, and bright citrus dressing perfect for elevation-inspired freshness. This Latin American-inspired high-protein recipe, ready in about 30 minutes, pairs quinoa, water, corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Latin American cuisine 280 cal/serving

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Ingredients

1 cup quinoa
2 cups water
1 cup fresh or frozen corn kernels
1 medium, diced avocado
3 tbsp lime juice
1/4 cup chopped cilantro
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/4 cup finely diced red onion

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Instructions

Step 1: Rinse 1 cup quinoa under cold water. In a medium pot, combine quinoa with 2 cups water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with fork.
Step 2: Heat a dry skillet over medium-high heat. Add 1 cup corn kernels and cook, stirring occasionally, for 5-7 minutes until kernels are charred and slightly blackened. Remove from heat.
Step 3: In a large bowl, combine cooked quinoa, charred corn, 1 diced medium avocado, 1/4 cup finely diced red onion, and 1/4 cup chopped cilantro.
Step 4: Whisk together 3 tbsp fresh lime juice, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Pour dressing over salad and toss gently to combine.
Step 5: Taste and adjust seasoning if needed. Serve at room temperature or chilled.