Mexican Street Corn Quinoa Salad
This vibrant salad combines sweet corn, fresh vegetables, and zesty dressing with protein-rich quinoa, making it a healthy and flavorful addition to your meal rotation.
Ingredients
Main Ingredients
- 1 cup quinoa Rinsed under cold water
- 2 cups water For cooking quinoa
- 2 cups sweet corn Fresh or canned
- 1 medium red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/2 medium red onion, finely chopped
- 1 cup chopped fresh cilantro
- 2 tablespoons olive oil
- 1 medium lime, juiced
- 1 teaspoon chili powder
- to taste Salt and pepper
- 1/2 cup crumbled feta cheese (optional) For a creamy texture
- as needed Avocado slices for garnish (optional)
Instructions
Preparation
- Rinse the quinoa under cold water.
- In a medium saucepan, combine the rinsed quinoa and water.
- Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa absorbs all the water.
- Fluff the quinoa with a fork and let it cool.
Mixing
- In a large mixing bowl, combine the cooked quinoa, sweet corn, diced red bell pepper, halved cherry tomatoes, chopped red onion, and cilantro.
- In a small bowl, whisk together the olive oil, lime juice, chili powder, salt, and pepper to create the dressing.
- Pour the dressing over the quinoa mixture and toss gently to combine.
- If using feta cheese, sprinkle it on top and mix gently to combine.
- Garnish with avocado slices before serving.
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Notes
Serve cold or at room temperature, and it can be made ahead of time. Use fresh ingredients for the best flavor and consider adding other vegetables or proteins to tailor this salad to your liking.