Description
A refreshing and vibrant salad that combines the flavors of Mexican street corn with nutritious quinoa, perfect for a light meal or side dish.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 cup corn (fresh or canned)
- 1/2 cup red bell pepper, diced
- 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 and drain.
- In a pot, combine quinoa and water, bring to a boil, then reduce heat and simmer for 15 minutes or until water is absorbed.
- In a large bowl, combine cooked quinoa, corn, red bell pepper, red onion, and cilantro.
- 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.
- Gently fold in the diced avocado just before serving.
Notes
- For added flavor, grill the corn before adding it to the salad.
- This salad can be served warm or cold.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Mexican Street Corn Quinoa Salad, Quinoa Salad, Mexican Salad, Healthy Salad