Description
A refreshing and flavorful salad that combines quinoa with the vibrant tastes of Mexican street corn.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 can (15 oz) corn, drained
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1 avocado, diced
- 1 lime, juiced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water.
- In a pot, combine quinoa and water, bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes or until water is absorbed.
- Fluff quinoa with a fork and let it cool.
- In a large bowl, combine corn, cherry tomatoes, red onion, cilantro, and avocado.
- Add the cooled quinoa to the bowl.
- In a small bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Serve chilled or at room temperature.
Notes
- For added flavor, grill the corn before adding it to the salad.
- This salad can be made a day in advance for better flavor.
- Adjust the spice level by adding more or less chili powder.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Mexican Street Corn Quinoa Salad, Quinoa Salad, Mexican Salad, Vegan Salad