Celebrity Nutritionist, Kimberly Snyder's Quinoa, Avocado & Corn Salad

Memorial day is just around the corner!   If you're on deck to bring a salad to your BBQ or picnic, try this refreshing, healthy, kid friendly creation from New York Times best selling author and celebrity nutritionist, Kimberly Snyder.

Quinoa, Avocado and Corn Salad


3 cups water

1 ½ cups dry quinoa

Raw kernels or 2 ears of organic corn (preferably white, if available), shaved right from the cob

2 avocados, sliced and cut into 1-inch pieces

3 Tbs. finely chopped red onion

Dressing Ingredients:

1 Tbs. fresh lemon juice

1 Tbs. olive oil

2 Tbs. Bragg Liquid Aminos or low-sodium tamari

1 Tbs. brown rice vinegar


*Be sure to soak the quinoa overnight in water and rinse well before using.

In a saucepan bring the water to a boil. Reduce the heat, add quinoa and simmer until the water is absorbed and the grains become translucent and soft (about 10 to 15 minutes). Pour the quinoa through a strainer and set it to the side in a bowl.

Blend all the dressing ingredients together in a blender until smooth, or simply add them to a small bowl and whisk well with a fork.

Add the kernels of corn to the quinoa, along with the avocado and chopped onion. Mix well. Pour the dressing on top of the mixture and mix well again.