Description
A vibrant Mexican street corn quinoa salad tossed with lime dressing, avocado, and cilantro. A colorful, protein-packed side or light main dish.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 2 cups corn kernels, fresh or frozen
- 1 red bell pepper, diced
- 1 avocado, diced
- ¼ cup finely chopped red onion
- ¼ cup chopped fresh cilantro
- Juice of 2 limes
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- Salt and black pepper to taste
- 3 tablespoons olive oil
- 1 tablespoon honey or agave syrup
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ cup crumbled feta cheese or dairy-free alternative (Optional Topping)
Instructions
- Rinse quinoa under cold water.
- In a saucepan, bring quinoa and water (or broth) to a boil.
- Reduce heat, cover, and simmer for 15 minutes until liquid absorbs.
- Fluff quinoa with a fork and let it cool slightly.
- Grill or boil fresh corn for 8–10 minutes, or sauté frozen corn for 5–7 minutes until lightly golden.
- Combine cooked quinoa, corn, diced bell pepper, avocado, onion, and cilantro in a large bowl.
- In a small bowl, whisk together lime juice, olive oil, honey, garlic powder, smoked paprika, chili powder, cumin, salt, and pepper until emulsified.
- Pour dressing over the salad and toss gently.
- Sprinkle with feta cheese, if using, and serve immediately or chill for 30 minutes before serving.
Notes
- For extra crunch, top with roasted pumpkin seeds or crushed tortilla chips just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Mexican