Mexican Street Corn Quinoa Salad
A vibrant and nutritious salad that combines the savory goodness of street corn with fluffy quinoa, perfect for barbecues, potlucks, or healthy meals.
Ingredients
Quinoa and Base Ingredients
- 1 cup quinoa Rinse to remove bitterness.
- 2 cups water or vegetable broth Using vegetable broth enhances the flavor.
- 2 cups fresh corn kernels About 4 ears of corn.
Vegetables and Herbs
- 1 medium red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1 medium avocado, diced Add just before serving to prevent browning.
- 1/4 cup fresh cilantro, chopped
- 1 medium jalapeño, minced Optional for heat.
Dressing Ingredients
- 2 tablespoons olive oil
- 2 medium limes, juiced Freshly squeezed for better taste.
- 1/2 teaspoon chili powder
Optional Toppings
- 1/4 cup crumbled feta cheese or cotija cheese Optional
Instructions
Cooking Quinoa
- Rinse the quinoa under cold water to remove any bitterness.
- In a medium saucepan, combine the rinsed quinoa and water or vegetable broth.
- Bring to a boil, then lower the heat and simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is fluffy.
- Remove from heat and let cool.
Preparing the Corn
- While the quinoa cooks, prepare the corn by grilling or sautéing in a skillet with olive oil until slightly charred.
- Remove the kernels from the corn, and set aside to cool.
Combining Ingredients
- In a large bowl, combine the cooled quinoa, corn, red bell pepper, cherry tomatoes, red onion, avocado, and cilantro.
- If desired, fold in the minced jalapeño.
Making the Dressing
- In a smaller bowl, whisk together the lime juice, olive oil, salt, pepper, and chili powder.
- Drizzle this dressing over the salad and toss everything together gently until well combined.
- If desired, sprinkle the top with crumbled feta cheese or cotija just before serving.
Notes
Store leftovers in an airtight container for up to four days. To maintain freshness, store avocado separately until serving.