Quinoa and Corn Salad with Almond Milk Dressing

Ingredients

• Quinoa1/2 cup (100 g)
• Corn1/2 unidad (125 g)
• Tomato1/2 count (65 g)
• Avocado1/4 count (60 g)
• Almond Milk2 tablespoon (30 ml)
• Lemon Juice1 tablespoon (15 g)
• Mustard1 teaspoon (5 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa.

2. 2

   Step 2

   Shell the corn and put the grins in a pt with boiling water. Let boil for 12 minutes, remove and drain.

3. 3

   Step 3

   In the meantime, peel the avocado and cut with the tomato into wedges.

4. 4

   Step 4

   For the dressing, mix the almond milk with the mustard, lemon juice and salt and pepper to taste.

5. 5

   Step 5

   Mix the quinoa with the corn, avocado and tomato.

6. 6

   Step 6

   Pour the almond milk dressing and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Quinoa and Corn Salad with Almond Milk Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.