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Mexican Street Corn Quinoa Salad

A vibrant and nutritious salad that brings the flavors of Mexican street food to your table. Perfect for lunch or as a side dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Salad Base
  • 1 cup quinoa Rinsed under cold water
  • 2 cups water or vegetable broth For cooking quinoa
  • 1 cup corn Can be fresh, frozen, or canned
  • 1 medium red bell pepper, diced
  • 1/4 cup red onion, diced
  • 1/4 cup cilantro, chopped
  • 1 medium avocado, diced
Dressing
  • 2 medium juices of limes
  • 1 teaspoon chili powder Adjust to taste
  • to taste Salt and pepper

Method
 

Cooking Quinoa
  1. Rinse quinoa under cold water and drain.
  2. In a pot, combine quinoa and water or vegetable broth; bring to a boil.
  3. Reduce heat, cover, and simmer for about 15 minutes until quinoa is fluffy and liquid is absorbed.
Prepare Corn
  1. If using fresh corn, grill or boil until cooked, cool and cut kernels off the cob.
  2. If using frozen or canned corn, simply drain and rinse.
Combine Ingredients
  1. In a large bowl, combine the cooked quinoa, corn, bell pepper, red onion, cilantro, and avocado.
  2. In a small bowl, whisk together lime juice, chili powder, salt, and pepper.
  3. Pour over the salad and toss gently to combine.
Serve
  1. Serve immediately or chill in the fridge for 30 minutes to let flavors meld.

Notes

For added texture and flavor, consider adding a sprinkle of cotija cheese on top before serving. You can adjust the spice level by adding more or less chili powder according to your taste. For extra crunch, try adding crushed tortilla chips right before serving. Store leftovers in an airtight container in the fridge for 3 to 5 days.