Mexican Street Corn Quinoa Salad
This refreshing Mexican Street Corn Quinoa Salad combines the vibrant flavors of roasted corn, quinoa, and zesty lime dressing. It’s a nutritious and filling dish perfect for lunch or as a side at gatherings.
Equipment
- 1 medium saucepan
- 1 baking sheet
- 1 large mixing bowl
- 1 measuring cups and spoons
- 1 zester or grater (optional)
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 cup corn kernels fresh or frozen
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ red bell pepper diced
- 1 small red onion diced
- 1 avocado diced
- ¼ cup crumbled feta cheese
- ¼ cup fresh cilantro chopped
- Juice of 2 limes
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
Instructions
- Rinse the quinoa under cold water to remove bitterness. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low and cover. Simmer for about 15 minutes or until the quinoa is fluffy and water is absorbed. Remove from heat and let cool.
- Preheat your oven to 425°F (220°C). On a baking sheet, toss the corn kernels with olive oil, salt, and black pepper. Roast in the oven for about 10 minutes until the corn is slightly charred. Remove from the oven and cool.
- In a large mixing bowl, combine the cooked quinoa, roasted corn, diced red bell pepper, diced red onion, and diced avocado.
- In a small bowl, whisk together the lime juice, chili powder, smoked paprika, and a pinch of salt. Pour the dressing over the quinoa salad and gently toss to combine.
- Add crumbled feta cheese and chopped cilantro to the salad. Give it one final gentle mix to incorporate all ingredients.
- Serve immediately or refrigerate for about 30 minutes to allow the flavors to meld.
- Enjoy your Mexican Street Corn Quinoa Salad!
Notes
For extra protein, consider adding black beans or grilled chicken.
This salad can be made a day in advance; just keep avocado separate to prevent browning until serving.
Adjust lime juice according to your taste preference.