From the Archives: Quinoa Salad with Corn, Tomatoes, and Lime
There are still a few more weeks of great tomatoes left this season, which means that NOW is the time to KEEP EATING TOMATOES WHILE YOU STILL HAVE THE CHANCE. This salad will help you accomplish this noble goal.
The trick with quinoa is to cook it with a little bit less than the package instructs you to—1 and 2/3 cup water is about right per cup of quinoa. This will keep the individual grains* from turning mushy, blooming, or clumping together, resulting in a salad that's light and texturally pleasant.
*Ok, ok, wise guy. We all know that quinoa isn't a grain, but it behaves like one, so we'll stick with the terminology for now, ok?
Corn, tomatoes, and lime are a natural combination, and if you leave it at that, the salad can be made ahead 100 percent the day before. If you want to go ahead and add the avocado, just make sure to fold it in or scatter it over the top at the last minute to prevent it from discoloring.
About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.