In a medium bowl combine arugula, quinoa, corn, tomatoes and avocado.
In a small bowl whisk together olive oil, lemon juice and balsamic vinegar. Season with salt and pepper. Toss and serve immediately. (If making ahead wait to add avocado and dressing until just before serving.)
Originally Submitted
7/31/2013
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You can add this Summer Corn, Arugula and Avocado Quinoa Salad recipe to your own private DesktopCookbook.
