Mexican Street Corn Quinoa Salad
A vibrant and flavorful salad combining sweet corn, creamy avocado, and fluffy quinoa, inspired by the beloved Mexican street corn treat.
Ingredients
Main Ingredients
- 1 cup cooked quinoa Rinse before cooking.
- 1 cup fresh corn kernels (or frozen, thawed) Grill or sauté the corn until heated through.
- 1 ripe avocado, diced Add just before serving to prevent browning.
- ½ cup diced red onion
- ½ cup chopped fresh cilantro
- 1 whole lime, juiced Adjust according to taste.
- ½ teaspoon chili powder (optional) For added spice.
- to taste Salt and pepper
Optional Toppings
- to taste crumbled feta cheese Add for extra flavor.
- to taste grilled bell peppers
Instructions
Preparation
- Rinse the quinoa in cold water. In a saucepan, combine 1 cup of quinoa with 2 cups of water or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the liquid is absorbed. Fluff with a fork and set aside to cool.
- If using fresh corn, grill or roast until slightly charred, about 5-7 minutes. If using frozen corn, sauté in a pan for a few minutes until heated through.
Mixing and Serving
- In a large bowl, combine the cooled quinoa, corn, diced avocado, red onion, and cilantro.
- Drizzle lime juice over the mixture and sprinkle with chili powder, salt, and pepper. Gently stir to coat.
- Taste and adjust seasoning as needed. Top with crumbled feta or grilled bell peppers if desired. Serve chilled or at room temperature.
Notes
Utilize fresh ingredients for better flavor. Prepare quinoa and veggies in advance for easy assembly. Adjust spice levels to personal preference.