Peruvian-Style Quinoa Salad with Avocado and Roasted Corn

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A colorful, nutrient-packed salad combining fluffy quinoa, sweet roasted corn, creamy avocado, and zesty lime dressing inspired by Peruvian flavors. This Latin American recipe (gluten free), ready in about 35 minutes, pairs quinoa, rinsed, water, fresh corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup fresh corn kernels
• 2 tablespoons olive oil
• 1 large avocado, diced
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 3 tablespoons lime juice, fresh
• 1/2 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon chili powder

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 cup fresh corn kernels with 1 tablespoon olive oil, 1/4 teaspoon chili powder, and a pinch of salt on a baking sheet. Roast for 15 minutes until golden and slightly charred.
2. Step 2: Meanwhile, combine 1 cup rinsed quinoa with 2 cups water in a medium saucepan. Bring to a boil, then reduce heat to low and simmer covered for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
3. Step 3: In a large bowl, whisk together 3 tablespoons fresh lime juice, 1 tablespoon olive oil, 1/2 teaspoon ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper to make the dressing.
4. Step 4: Add the cooked quinoa, roasted corn, 1 large diced avocado, 1/2 diced red bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup chopped cilantro to the dressing. Gently toss until everything is well combined.
5. Step 5: Adjust seasoning to taste and serve chilled or at room temperature as a refreshing, healthy side or light main dish.