VG Vegetarian

Quinoa Salad



  • ⅓ cup quinoa
  • 1 cup vegetable broth (or chicken broth)
  • 1 medium tomato, diced
  • ½ avocado, diced
  • ⅓ cup cooked corn
  • 3 leaves basil, chopped
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon white wine vinegar


  1. Bring the broth and quinoa to a boil.
  2. Reduce heat to a simmer, cover and cook for about 20 minutes until the broth is absorbed.
  3. Transfer to bowl and toss with the tomatoes, avocado, corn, basil, oil, and vinegar.
  4. Eat warm or store in the fridge to eat chilled.
© The Toasted Pine Nut